• Combine the flour and a little stock in a mug and blend to a smooth paste. Cook the onions in a little stock until softened, then add your flour paste, seasonings and the chicken (chopped finely), stir the sauce until the chicken falls apart into the liquid in tender shreds.
• You are aiming for a thickish sauce the consistency of natural yoghurt, so add your stock until it forms this consistency.
• Meanwhile, make the pastry. Put flour, oil and salt in a mixing bowl and mix with enough cold water to bring the pastry dough away from the sides of the mixing bowl (roughly 90 ml). Use a spoon to mix, to not attempt to rub together
• Stretch 2/3rds round the base and sides of your pyrex flat-bottomed dish pressing out with your finger tips, trying not to let any areas go thinner than half a centimeter.

  Or use a pie dish. Or if you are going to make a steamed pudding, use a pudding basin
• Place your chicken and onion mix inside, stretch the remaining third over the top, sealing the lid to the edges with a wet finger. If you have too much filling, great, keep it to make a gravy to serve with the pie.
• Bake at gas mark 4 for approx 30-35 min until gently golden. Or steam in a slow cooker for 3-4 hours.
• Click here to start a 30 minute timer
• If you make more than one pie, cool the pie thoroughly and then freeze covered for up to two months.

To Serve

• Serve with 80g carrots and 200g potato per person. Cook the potatoes however you like them, mashed, jkt, chips etc