Chicken pot pie

Method

1. Preheat the oven to 170°C/fan 140°C/Gas 3
2. Place the chicken drumsticks in a pan with the onion, carrots and 500ml water
3. Bring to the boil and crumble in the OXO chicken stock cubes
4. Reduce to a simmer and cook for 50-60 mins
5. Remove the drumsticks and allow to cool, then strip the meat from the bone
6. Add the Worcester sauce and season the stock well with black pepper
7. Mix the cornflour into a paste using 2 tbsp cold water, add to the pan and stir through, then bring to the boil
8. Once the stock has thickened, return to a simmer, add the peas and chicken, and bring to the boil once more
9. Remove from the heat and pour the mixture into a large pie dish
10. Roll out the pastry into a rectangle big enough to cover the top of the pie with plenty of overlap
11. Brush with a little of the beaten egg and place on top of the pie, pressing down the edges
12. Place in the oven for 20-25 mins, until the pastry is golden brown
13. Meanwhile, cook the mash, if using, according to the pack instructions and boil the beans for 3 mins then drain
14. Serve alongside the pie.