Had a chicken breast and some vegetables that I wanted to use up, so opted for a large pie. Vegetables are onion, carrot, broccoli and peas.
Made up the pastry first of all, then wrapped and put in the fridge for a couple of hours. Meanwhile got on with the filling. Started by sauteing the onion in some butter.
Then added some grated garlic and the carrots.
Crumbled a stock cube over it and added a glass of (cooking) white wine. Let that reduce down before adding a spoon of flour, mixed it in and let it cook for a couple of minutes. Then gradually added some warm milk to make a sauce, added the rest of the vegetables and the chicken which I'd cooked seperately. Brought to the boil and let simmering for a few minutes.
Put to one side whilst I sorted out the pastry.
Glazed with some milk and ready for the oven.
There you have it. That will keep me going through the weekend.