Another leftover dish, from the remains of last Sunday’s roast chicken, together with some bacon, made by my wife
(and decorated with help from my elder daughter, who was staying a few days. Her contribution was the "rabbit" on the right!).
Fry a chopped small onion with some bacon cut into bite-size pieces until the bacon is crisp and the onion soft. Add some flour,
stir to mix with the fat and cook to make a roux. Add hot chicken stock (from a cube or powder is fine) and cook until you have
a nice thickish sauce. Add the cooked chicken from the leftover roast, cut into bite-size pieces, and tip into a casserole dish.
Top with puff pastry (bought is excellent, don’t bother to make this, it’s far too much effort!). Cook in a 200°C oven for 30 minutes,
until nice and golden.