Ingredients

• 1 cooked chicken
• 200 grams finely sliced ham
• 5-6 spring onions, trimmed and finely chopped
• 2 celery stalks, trimmed and finely chopped
• 1 cup frozen corn
• 430 gram can concentrated cream of chicken and corn soup
• ½ cup milk
• ½ cup cream
• 400 gram packet puff or savoury short crust pastry
• milk to glaze

Method

1. Pull the meat from the chicken, discarding the bones and skin. Break the meat into small pieces and place in a large bowl.
2. Chop the ham into small pieces and add to the chicken with the spring onions, celery, corn, cream of chicken and corn soup, milk and cream. Season with salt and pepper.
3. Spread the mixture into a 6-cup capacity pie dish.
4. Roll out the pastry large enough to cover the pie with about an extra 2cm\'s. Brush the rim of the pie dish with water. Cut a 2cm-wide strip from remaining pastry and press on top of the rim.
5. Cover with rolled pastry and trim the sides. Use any pastry scraps to decorate the top. Brush with milk to glaze.
6. Bake at 220°C for 15 minutes, then lower the heat to 190°C for a further 15- 20 minutes until golden and hot.