Chicken Pie

When I first made this chicken pie – with some leftover meat, light and dark, from chicken roasted earlier in the week – I was going to top it with mashed potatoes, but then it occurred to me that it would be less effort and take less time just to make a little disc of pastry.

The white sauce which coats the chicken is as explained in Basics Etc. (see here). Just a reminder: make sure the stock cube’s a good one; I use Italian Knorr ones.