Easy chicken pie - gently fry a sliced leek and some mushrooms, halved or quartered if large, along with a clove of garlic and a carrot chopped into small pieces. When the veggies are soft, add a splosh of white wine, and leftover gravy if you have it, chicken stock (made with a cube is fine) if not, a small pot of double cream and a spoonful of wholegrain or dijon mustard. Put your leftover chicken into a pie dish, pour over cream and veg mixture, and top with puff pastry. Bake for about 30 mins and serve with steamed greens or baked beans.