This pie is a perfect way to use up leftover roast chicken or turkey from a Sunday roast or Christmas dinner. Swap in whatever you have! Equally, if you need to pre make the chicken, use chicken fillets, season with salt and pepper and bake for 20 minutes at 180 degrees celsius before shredding with two forks. You can also dot spoonfuls of cranberry sauce into the filling for a Christmassy twist.
Prefer a saucier pie? Add an extra ladle of water to the gravy.