Ingredients:

Leftover roast chicken from one accidental “chuck it and chance it” lunch (approx 1/2 chicken, but you can adapt to your own preferences)

Most of a pot of Elmlea single – you can use actual single cream, I just didn’t have any

Salt & pepper

a glug of olive oil

A random amount of sweetcorn – I like lots in mine, so it was at least equal to the chicken, but is up to you

Pastry, preferably readymade as it’s quicker. I use shortcrust, but this also works well as individual small pies with puff pastry lids

A couple of tablespoons of dried tarragon, or, much preferable, a decent handful of fresh, chopped

Two teaspoons of nutmeg

1 cup of cider. or wine. or apple juice if you’d prefer no alcohol

Method

Pull all the chicken off the carcass and shred into small pieces. If using raw chicken, chop into small pieces.

Heat some olive oil in a large frying pan, and add the chicken. Cook till no longer pink in the middle (if using raw pierces) or heated through (if using cooked chicken)

Pour in the cream, closely followed by the cider or apple juice.

Add the tarragon, nutmeg and salt and pepper to taste, and stir well.

Chuck in the sweetcorn, and when it’s all heated through, take off the heat and spoon into pie dish(es). I completely forgot to blind bake the bottom of the pie and it actually turned out ok!

Add the pastry lid and any decorations – I’m going with “rustic charm” rather than “slightly wonky heart”… you can brush with beaten egg or milk, whichever is closest, for a shine.

Bake for half an hour or so at 180 degrees ish – till it’s all nicely golden brown.

When it’s finished, serve with chips or mash, and peas… or just on its own as a rather lovely work lunch.

*my apologies for the single photo – it was all eaten before I had a chance to photograph a slice!!

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