To make the chicken and vegetable sauce

Pre-heat the oven to 200°C/180°C fan/Gas Mark 6.Melt the butter in the sauté pan over a low to medium heat, add the shallots and cook until golden brown and caramelized.Add the mushrooms and continue to cook for 3-4 minutes.Add the chicken stock, carrots and herbs and simmer for 3-4 minutes.Stir in the cream, cooked chicken meat, peas and cornflour mixture. Continue to heat stirring all the time until the sauce has thickened.Season to taste with a little salt and pepper, set to one side whilst you make the cobbled topping.

To make the cobbled topping

Sift the flour and baking powder into a medium sized bowl. Add the salt and dried herbs.Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.Mix the buttermilk with the egg and pour into the dry ingredients. Gently bring together to make a ball.Roll out the dough with a floured rolling pin to 1-1.5cm thick. Cut out seven rounds with a 78mm size cookie cutter. Gather up and re-roll the dough to make the last 1-2 rounds.Place six of the dough rounds in a circle on top of the chicken and vegetable sauce and one in the centre. Using a silicone brush, glaze the tops with the beaten egg and milk mixture, sprinkle over a little sea salt and bake in the oven for 25 minutes until the topping is risen and golden brown

If you are using the remainder of a previously roasted chicken why not make your own chicken stock with the bones.Simple chicken stock-In a casserole or large saucepan place the chicken carcase, 1 x quartered onion, 1 x roughly chopped carrot, 1 x bay leaf, some fresh parsley and enough water to cover. Simmer, with the lid on, over a medium heat for 45-50 minutes. Strain the stock from the bones and return it to the pan. Over a medium heat, reduce the stock for maximum flavour.Recipes using cooked chicken are not suitable for re-heating unless the chicken has been cooked from fresh to make the dish.