Serves 4 generous portions.
Make pastry with:
6oz flour
3oz butter.
Water to mix.
Chill in fridge until ready to use.
3 decent chicken breasts, diced
1 onion chopped (Or one leek)
Half a mug of peas
Half a mug of sweetcorn
200ml double cream
*3oz grated cheese
Fry off the chicken until browned. Add the onion, sweetcorn & peas & saute until cooked through. Drain off any fluid.
Set aside.
Heat the cream gently in a pan & add the cheese. Do not let it boil. When the cheese is melted in slowly sieve in some flour to thicken. Pour into the chicken & veg & gently mix. Turn into oven dish (I use a lasagne dish).
Roll out the pastry big enough to cover the dish. (I have a large thin chopping board which I flour to roll out the pastry on. It's then easy to just flip & place on top of the chicken & sauce).
Tuck in the pastry at the edges & trim. Then pierce in several places. Brush with egg glaze.
Put in oven on 180 °c fan for approx 25 minutes.
*Can be replaced with 2 teaspoons of whole grain mustard.