The perfect way to use up leftover roast chicken, this pot pie is pure comfort food.

Ingredients: (Serves 4-6)

• ½ recipe basic crust
• 1 large potato, peeled and cut into small cubes
• 2 carrots, peeled and cut into small chunks
• 2 tablespoons salted butter
• 1 chicken stock cube
• 2 tablespoons plain flour
• 530 ml/18 fl oz whole milk
• 55 g/2 oz frozen peas
• 225 g/8 oz cooked chicken
• Freshly ground black pepper, to taste

Method:

Preheat the oven to 190°C/375°F/Gas mark 5. Place the potato and carrots in a saucepan filled with water. Bring to the boil and cook the vegetables for 5 to 10 minutes, until tender but not soft. Remove from heat, drain and set aside. In a medium saucepan, melt the butter with the chicken stock cube. Use a wooden spoon to break up the cube. When the butter has melted and the mixture is smooth, add the flour, stirring to form a smooth paste. Cook over low heat for a minute. Remove from the heat and add the milk, stirring constantly. When the mixture is smooth, cook over medium-low heat for 10 minutes, until the sauce thickens. Remove from the heat.

Stir in the cooked vegetables, frozen peas and chicken and season with pepper. Butter a 23-cm/9-inch pie dish and pour in the chicken mixture.

Roll out the pastry dough into a 25-cm/10-inch round. Moisten the edge of the pie dish with milk or water. Place the crust over the chicken mixture, pressing the edge down on the pie dish to seal, crimp decoratively and make 4 to 6 slits in the crust. Bake for 30 minutes
or until the filling is hot and the crust is golden brown. Refrigerate any remaining pie for up to 3 days.