- 1-2 tbsp rapeseed or olive oil
- 1 onion, chopped finely
- 1 clove garlic, halved and sliced finely
- 1 fat donkey carrot, half diced finely, half sliced
- 2 sticks celery, one diced finely, one sliced small
- 4-5 chestnut mushrooms, sliced
- 1 boneless, skinless chicken breast, sliced thinly
- 1-200g sweetcorn niblets (defrosted, if frozen)
- 295g tin of Campbells condensed cream of chicken soup
- 100ml water
- a low salt chicken stock cube or 1 tsp chicken stock powder
- a handful of fresh parsley, chopped finely
- 300-400g cooked gammon ham, broken into random bite sized pieces
- sea salt & freshly ground black pepper
- 300g (approx) short crust pastry
- 2 tbsp milk.
INSTRUCTIONS:
- In a large frying pan, heat the oil on a moderate heat and add the onion. Cook, without browning, until transparent. Add the garlic and cook for another minute or so.
- Add the carrot, celery and mushrooms and continue cooking until the mushrooms have softened and given up a certain amount of their moisture.
- Add the chicken pieces and cook - still on a moderate heat - until the chicken has turned a uniform white.
- Add the sweetcorn, soup, water and chicken stock and stir to mix well.
- Once well combined, add the parsley and the gammon. Stir gently, so as not to break the gammon up.
- Taste for seasoning and adjust. The very least you should need, will be a good shake of pepper.
- Set aside to cool.
- Once cool, decant into your pie dish and roll out the pastry to fit over the top of the dish. You are aiming to keep the pastry fairly thick.
- Brush some milk onto the edge of the pie dish and place the pastry over the top. Press down lightly onto the edges to make a seal and then cut off the extra with a sharp knife.
- Cut a small hole in the centre of the pastry to allow the steam to escape without blowing the pastry lid off, then crimp around the edges to finally seal the pastry.
- Paint the pastry lid with milk and place into a pre-heated oven at 180degC/350degF/Gas 4 for 35-40 minutes.
- Serve with mashed potatoes & parsnips and a selection of in season vegetables.
Source: Jenny Eatwell's Rubarb
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