Instructions

1. You will need a large pan, a large jug and an ovenproof dish.
2. Preheat the oven to 180°C, gas mark 4.
3. Heat the teaspoon of olive oil in the pan on medium heat.
4. Dice the chicken breasts then toss them into the pan with the mushrooms, garlic and sweetcorn.
5. Mix and fry for 10 minutes until the chicken is fully sealed.
6. Add a tablespoon of flour to soak up all the lovely juices
7. Season with salt and pepper and sprinkle in the nutmeg.
8. In a large jug mix the half pint of warm chicken stock to the half pint of milk. Slowly add this to the pan, quarter pint by quarter pint, stirring well. (Note: warm not boiling water, as boiling stock can curdle the milk.)
9. Once the pot is simmering, transfer to an ovenproof dish and top with puff pastry.
10. Finish cooking the pie in the oven for approximately 40 minutes.