Now, this ain’t gourmet. But it sure is tasty.


1 quantity shortcrust pastry (home-made? hell no)
1 quantity puff pastry (as above)
1 egg, beaten
6 mushrooms, sliced
1 Knorr chicken stockpot jelly
250ml boiling water
250ml milk
Approximately half of a leftover roast chicken, shredded (or failing that, a couple of chicken breasts, cooked and shredded)
A few slices of leftover ham fillet, shredded (or, a pack of streaky bacon, chopped and fried)
Optional extras – a handful of frozen peas or sweetcorn, or both


1. Preheat the oven to 150. Line a pie tin with the shortcrust pastry.

2. Cover with tinfoil, fill with baking beans, and bake blind for 15 minutes. Remove, allow to cool a little, then remove the foil and baking beans. Increase the heat of the oven to 200.

3. Slice the mushrooms and fry in a knob of butter. Set aside.

4. Melt about 30g of butter in a saucepan. Add a heaped tablespoon of flour, again about 30g, and stir well to form a roux. Allow the roux to cook for a few minutes on a low heat, while stirring. It should look kind of doughy.

5. Make up the stock using the jelly and the boiling water. Remove the roux from the heat and pour in the stock, one splash at a time, stirring well after each addition. This prevents lumps.

6. Once all the stock has been added, it will look like this. Now gradually add the milk, stirring all the time. Return to the heat and bring to the boil.

7. At the boil, it should look thick and creamy. Allow to simmer for a couple of minutes.

8. Add the chicken and the ham, which you will have shredded, unlike the ham in the picture below. Also add the mushrooms now. If you have any corn or peas, add them now.

9. Fill the baked pastry case.

10. Top with the puff pastry. Press the edges down with a fork. Use any trimmings to be amazingly creative and decorative, as I have been. Brush liberally with beaten egg. Stab the pastry topping with a fork here and there, to release steam.

11. Bake for about 25 minutes until risen, golden and delicious.