chicken pot pie

feeds 6 ready in 1 hour 45 mins

8 Co-op British chicken drumsticks, skin removed
1 onion, peeled and chopped
2 Co-op British carrots, chopped
2 OXO chicken stock cubes
Dash Worcester sauce
2 tbsp cornflour
70g Co-op frozen peas
320g sheet shortcrust pastry
1 Co-op British free range egg, beaten
Co-op mashed potato (optional)
480g Co-op green beans

I Preheat the oven to 170°C/fan 140°C/Gas 3. Place the chicken drumsticks in a pan with the onion, carrots and 500ml water. Bring to the boil and crumble in the OXO chicken stock cubes.

2 Reduce to a simmer and cook for 50-60 mins. Remove the drumsticks and allow to cool, then strip the meat from the bone. Add the Worcester sauce and season the stock well with black pepper.

3 Mix the cornflour into a paste using 2 tbsp cold water, add to the pan and stir through, then bring to the boil.

4 Once the stock has thickened, return to a simmer, add the peas and chicken, and bring to the boil once more.

5 Remove from the heat and pour the mixture into a large pie dish.

6 Roll out the pastry into a rectangle big enough to cover the top of the pie with plenty of overlap. Brush with a little of the beaten egg and place on top of the pie, pressing down the edges.

7 Place in the oven for 20-25 mins, until the pastry is golden brown. Meanwhile, cook the mash, if using, according to the pack instructions and boil the beans for 3 mins then drain. Serve alongside the pie.