To sear a bone-in, skin-on chicken breast:
Use a heavy bottomed soup pot or a Le Creuset Enameled Cast-Iron Round French Oven pot. Heat pot over medium-high heat, then add butter. When butter is fully melted, place chicken breast skin side down. Sear for 7 minutes, flip, and sear for an additional 5 minutes. Add broth, cover, and cook for 10-15 minutes. Flip chicken, cover, and cook for an additional 10-15 minutes, depending on the size and thickness of the meat. Remove chicken from pot, reserving stock for soup. Allow to cool, then shred into bite sized pieces.

To make chicken noodle soup:
In a heavy bottomed soup pot over medium heat, add oil, onion, carrot, celery, leek, garlic, bay leaf, and thyme. Stir occasionally, and cook until vegetables are soft and translucent, but not browned. Add stock, and bring to a simmer. Add noodles, and cook for 5-6 minutes, until noodles are tender. Stir in shredded chicken. Salt and pepper to taste. Stir in parsley leaves before serving.

Serves 2-4.

1. Get all of your ingredients and equipment ready: Turn the oven on to 400ºF. Fill and boil the kettle. Put a large wide frying pan on medium heat and large saucepan with a lid on a low heat. Put the thick slicer disc attachment into the food processor.
2. Start chicken pie: Put the chicken breasts on a plastic board and slice into 1/2 inch strips. Put a lug of olive and a pat of butter into the hot large, wide pan. Add the chicken and cook for 3 minutes or so. Meanwhile, quickly trim the scallions and wash the mushrooms then slice together in a food processor. Add to the pan with 1 heaping tablespoon of flour and stir. Add 2 tablespoons of mustard, a generous tablespoon of heavy cream and 1-1/4 cups chicken broth. Stir well. Pick the thyme leaves and stir into the pan with a few fine gratings of nutmeg and a good pinch of salt and pepper. Leave to simmer.
3. Start carrot smash: Trim the carrots, and then quickly slice in the food processor. Add to the saucepan with a lug of extra-virgin olive oil, a good pinch of salt and pepper, and a few thyme tips. Just cover with boiled water, then cover with a lid and tun the heat to high. Cook for 15 minutes until tender.
4. Finish chicken pie: Lightly dust a clean surface with flour and unroll the sheet of puff pastry. Use a small kitchen knife to lightly crisscross and score it. Take the pan of chicken off the heat. Tip the filling into an ovenproof baking dish slightly smaller than the sheet of pastry (approximately 9x13 inches). Cover the filing with pastry sheet, tucking in at the edges. Quickly beat the egg then brush it over the top of the pie. Put into the oven and cook on the top shelf for around 15 minutes or until golden and gorgeous. Fill and reboil the kettle.
5. Start French peas: Return the empty chicken pan to a high heat. Quickly wash the lettuce and the slice it in the food processor. Add a pat of butter and 1 tablespoon of flour to the pan, then pour in 1 1/4 cups chicken broth, tear in the mint leaves and use a balloon whisk to mix to a smooth and bubbling sauce. Add the peas and the slice lettuce. Squeeze over the juice if 1/2 lemon, pour in a splash of boiled water, season with salt and pepper, stir, then put the lid on it.
6. Make berries and cream: Slice any larger strawberries, if using then put all of the fruit into a large serving dish. Add a little slug of elderflower cordial, if using and squeeze over the juice of 1/2 lemon. Mix to coat the fruit then pick the mint leaves and tear over. Take to the table with the cookies. Using an electric whisk, mix the heavy cream with the confectioners' sugar and vanilla pasta until thick. Put next to the berries on the table.
7. Finish carrot smash: Check the carrots are cooked through, then drain and return to the pan. Taste, correct the seasonings and leave as they are or smashed up. Take to the table.
8. To serve: Take the peas to the table, then get the pie out of the oven and tuck in.

Serves 4.