My wife made this using leftover roast chicken, with help from our daughter who was staying at the time!
Cut roast chicken from the carcass and then into bite-sized chunks. Fry a chopped onion in olive oil until softened,
then add sliced mushrooms and streaky bacon cut into chunks and fry these until starting to brown. Sprinkle in a Tbs
or so of plain flour and mix well with the fat. Cook for a minute or two, then stir in enough chicken stock to make
a nice thick sauce. Season with freshly ground black pepper – the stock should be salty enough, then stir in the
cut up chicken. Tip this into a pie dish, with a pie funnel in the middle, and allow to cool before you top with
the pastry lid. We used bought ready-rolled puff pastry! When cool, moisten the edges of the dish with a little milk
and cover the edge with narrow strips of the puff pastry. Moisten this with a little more milk and place the rest
of the pastry on top, trimming the edges. Make a hole in the middle for the steam to escape. Decorate with the
pastry trimmings as you see fit – this was my daughter’s contribution! Bake in a 190°C oven for 30 - 35 minutes,
until the pastry is golden and risen. Serve with some green veggies.