Herby Chicky Chicky Pie

This meal is delicious, nutritious and is cheap! I used to make this often when I was a student, and I couldn't afford a fancy meal. If there's leftovers, you can eat it the next day for lunch! Just use whatever veges you have in your fridge- there are no rules!!! This meal uses just one piece of chicken- it goes far.

Ingredients

1 Tbsp	Butter
50 g	Bacon strips, (Optional) Little pieces
1 piece	Chicken, shredded, cooked (Main)
1 piece	Carrot, chopped, small pieces
1 piece	Kumara, chopped, small pieces
500 ml	Chicken stock
1 Tbsp	Cornflour
1 pinch	Fresh parsley
50 g	Mushrooms, (Optional) chopped
½ cup	Baby kale, (Optional) Chopped finely
1 piece	Celery, (Optional) finely chopped
1	Leek, (Optional) -a little piece, finely chopped

Crusty Topping

1 ¼ cups	Self raising flour
1 pinch	Dry mixed herbs
75 g	Butter, chopped
1	Water, cold, to mix

Directions

1. Preheat oven to 200'C
2. Heat butter in frying pan and cook the bacon and mushrooms till soft. Add cooked chicken, veges (leaving kale and parsley to very last), and stock. Simmer.
3. Add cold water with cornflour to thicken mixture.
4. Pour into casserole dish, and begin preparing crunchy herby topping!
5. HERBY TOPPING: put flour, herbs and butter in food processor (or rub in with fingers) until it looks like breadcrumbs. Add cold water to form a good dough. Knead, and roll out to fit the dish. Score a few patterns, or make it look fancy with the dough! Stab the dough with a fork/ knife.
6. Bake 20 mins and she's done! Serve with a little spinach/ kale salad or silverbeet from the garden!