Chicken pie - yum

A Monday recipe, perfect for using chicken left over from the Sunday roast.

Make Delia's shortcrust pastry and wrap in clingfilm. Leave in the fridge while preparing the pie filling.

First, make a white sauce - melt a small knob of margerine in a saucepan and stir in about two tablespoons of plain flour to make a smooth paste. Add milk a litle at a time to make the amount of sauce needed - stir this constantly to avoid lumps! Season with salt and pepper.

Meanwhile, boil some chopped carrots.

Bacon, onion and courgette are also really tasty in chicken pie - fry the onion and bacon lightly before adding, but corgette won't need cooking first.

Add the chicken, carrots and any other ingredients to the white sauce. Keep stiring it regularly while you roll out the pastry. Put the white sauce mixture into a pie dish and top with the pastry. Brush with a little milk (optional).

Put in a hot oven - at least Gas 6 or 200C - for about half an hour or until the pastry is crusty. Serve with fresh veg or mashed potatoes.