• 25g, plus 1 tsp unsalted butter
  • 200g sage and onion stuffing, rolled into 8 balls
  • 3 sprigs thyme, leaves only
  • 2 tbsp plain flour
  • 100ml  white wine
  • 650ml chicken stock
  • 200g (such as carrots, parsnips, potatoes) left-over roast veg
  • 250g roast chicken, shredded
  • 320g sheet all-butter puff pastry, chilled
  • 1 egg, beaten


  • STEP 1

    Melt 25g butter in a frying pan and cook the stuffing and thyme until the stuffing is crisp and golden, then scoop out. Melt in another tsp of butter then stir in the flour and cook for 1 minute. Stir in the wine and simmer until reduced by half. Add the stock, bring to a simmer, then stir through the veg and chicken. Crumble in the stuffing balls in chunky pieces, season, remove from the heat and cool completely.

  • STEP 2

    Heat the oven to 200C/fan 180C/gas 6. Divide the filling between 4 individual pie tine or dishes. Cut the pastry sheet into 4 tops for the pies and lay them on top, tucking the edges. Use any trimmings to cut out letters or shapes for the tops. Bush well with beaten egg and bake in the oven for 25-30 minutes or until nicely browned.

If you haven't got any left-over veg, just blanch a few potatoes until tender, too with 2 chopped carrots, 2 chopped parsnips, some oil and seasoning, then roast for 30-40 minutes at 200C/fan 180C/gas 6 until golden. Most supermarkets sell ready-roasted chicken, too.

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