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Ingredients: (serves 4)
•    leftover chicken, shredded 
•    2 tablespoons of oil (olive or vegetable) 
•    Fridge foraged vegetables ( a good mix would be 1 onion,1 carrot, 2 celery sticks, 1 leek), all diced
•    4 sprigs of thyme 
•    3 bay leaves 
•    100 millilitres of double cream 
•    1 glass of white wine (optional) 
•    200 millilitres of chicken stock (or try our zero waste vegetable stock) 
•    2 tablespoons of finely chopped tarragon 
•    1 sheet of ready rolled puff pastry 
•    1 egg yolk beaten (save up those egg whites for a meringue) 
•    thyme leaves 
•    sea salt and cracked black pepper 
 

Method:
1.    Heat a large pan and sweat the vegetables and bay leaves and thyme and sweat for 3 to 4 minutes, stirring regularly. 
2.    Add the chicken and cook for another 3 minutes, stirring regularly. 
3.    Add the wine and stock and bring to a boil. Then turn down to a simmer for 15 minutes allowing the liquid to reduce.
4.    Add in the cream and tarragon, season with salt and pepper and cook for 3 to 4 minutes. Take off the heat and allow to cool slightly. 
5.    Preheat the oven to 200C. 
6.    Roll out the pastry using the pie dish you plan to use. 
7.    Using a small knife, score the pastry into whatever pattern you fancy. 
8.    Brush with egg yolk. 
9.    Place the filling into the pie dish, then place the pastry over the top, and crimp the edges to the dish. 
10.    Sprinkle with a pinch of sea salt and thyme leaves and cook for 20 minutes until the pastry is golden and crispy.

Recipe provided by Masterchef winner Natalie Coleman for #FoodSavvy Norfolk & Suffolk