Melt the butter in a pan.

Finely dice the onion, carrots, celery and leeks (if using) and then cook until lightly brown.

Finely grate or chop your garlic and add to the pan along with a generous helping of salt & pepper.

If you're using fresh chicken then brown your chicken by cooking for 6-8 minutes.

If you're using leftover roast chicken then add this to your pan and cook for 2-3 minutes.

Pour in your white wine (if using) and gently simmer for 1-2 minutes. Skip this step if you're not using wine.

Pour in your chicken stock.

Add the tin of soup and your bay leaf and thyme.

Mix well.

Pour your creamy chicken mixture into a pie dish of your choice.

If you're wanting to increase the vegetables in this then add in some frozen peas at this point, or even wilt down a few handfuls of spinach.

Beat one egg. Brush a little egg on the edge of your pie dish, to avoid the pastry sticking.