Directions

1. Preheat the oven to 220°C/425°F/Gas 7

2. Place the chicken, ham, mushrooms and sweetcorn in the base of a pie dish (about 1.25 litres/2 pint capacity), and stir them to mix
3. Spoon over the soft cheese
4. Dissolve the stock cube in 4 tbsp boiling water and then stir in the cream and seasoning
5. Pour this mixture into the pie dish
6. Roll out the pastry on a lightly floured surface until it is just larger than the pie dish

7. Cut around the edges to give a 1.5cm (½in) strip, brush water over the rim of the pie dish and then stick the strip of pastry on it

8. Brush water over the pastry rim and then lift the large piece over the top
9. Press it well around the edges
10. Trim around the dish with a sharp knife to remove any excess
11. Use a sharp knife to make lots of cuts around the pastry edge to help the pastry rise
12. If liked, add decorative pastry leaves
13. Make a hole in the pastry in the centre of the pie to allow steam to escape

14. Brush with beaten egg and then bake in the centre of the oven for 30-40 minutes, or until the pastry is golden in colour and the filling is bubbling hot

15. Remove the pie from the oven and serve with mash, steamed carrots and green beans, if you like.