Chicken & Sweetcorn Pie

A delicious chicken and sweetcorn pie recipe - a great recipe for using leftover chicken from Sunday lunch.

• cooked chicken
• a tin of sweetcorn
• quarter of an onion, chopped 
• 25g/1oz butter or margarine
• generous tbsp of plain flour
• 450ml/1 pint of milk
• 1/2 to 1 tsp mustard (optional)

Use two cooked chicken breasts or some leftover chicken from Sunday lunch. Cut into bite size pieces and add a tin of sweetcorn.

To make up a white savoury sauce, fry the onion in some butter or margarine, add another lump of margarine and when melted add a generous tablespoon of plain flour and mix it in.

Add a small amount of milk and mix, add some more and mix (it's really easy with a balloon whisk!) - you should end up using about 450ml/1 pint of milk and as it gets hot it will thicken up (keep stirring as it does). Then add a little mustard - no more than a teaspoon though.

Make up your shortcrust pastry and line a pie dish, put in your filling and top with the pastry lid.

Bake in a 180 C/Gas 5 oven for 35 minutes.

Definately need to add the chicken Oxo cube though

Serve with cheesy mash