Speedy Chicken Pot Pie

Preheat the oven to 350°F.

For the filling, melt half the butter in a medium ovenproof saucepan over medium heat. Add onions and carrot and fry slowly for 6-8 minutes or until softened with a little color. Add thyme and cook for a minute, then add remaining butter to the saucepan and let melt. Add flour and whisk for 1 minute to combine. While continuing to whisk, gradually add the stock until the mixture thickens and is incorporated. Season with a generous pinch salt and black pepper, then whisk in the mustard. Stir in the cream along with the chicken and peas, and simmer for 1 minute. Season to taste.

For the dumplings, with clean hands, rub the butter and flour together in a bowl until they resemble fine breadcrumbs. Add ¾ of the cheese and season with salt and pepper. Bring the mixture together with a knife by stirring in a few tablespoons of water to form a dough, then bring together into a ball using your hands. Knead lightly, before forming into 20 dumplings, each around the size of a golf ball. Arrange on top of the chicken mixture in the pan, starting from the outside and leaving a little space in between each one to allow for rising, and work your way towards the center to form a nice pattern. Sprinkle the remaining cheese on top and place in the oven for 25 minutes until dumplings are golden.