Chicken pie

When I make that yummy roast chicken there is always loads of veg and meat left over. Around Christmas I found a yummy turkey pie recipe in my favourite food magazine. After some thought here is how I've adapted it to chicken and our lot-of-veg-an- flavour requirements.

Ingredients:
leftover cooked chicken (whatever amount you have, appr. 500g)
roast carrots, or 2-3 fresh carrots chopped and boiled for a few minutes
250g mushrooms, cleaned and chopped
10g  butter
handfull of Brussel sprouts, steamed
25g butter
3 tbsp flour
1 cup chicken stock
1/4 cup cream
1 tsp tarragon
1 tsp dill
salt, pepper
good pinch nutmeg
1 shett of frozen shortcrust pastry
1 egg

 Melt the 10g butter in a saucepan and fry the mushrooms and sprinkle with pepper.

 In a sauccepan melt the 25g butter and add the flour. Mix and cook on high heat until starts to get darker. Add the herbs, nutmeg and cream, stir and cook until smooth and thick.

 Stir in the rest of the ingredients.

 Grease an ovenproof dish with butter and pour in the saucy veg and chicken.

 Cover with the pastry and cut a whole to let the steam out.

 Brush with a lightly beaten egg.

Cook in a pre-heated (220 C) oven for about 45 mins and serve with boiled rice.