Movember 2013: a classic chicken pie Chicken pie, mash and green beans, by Wolfe Conyngham, Slane Castle, Ireland ½ cooked chicken 1 onion, peeled and chopped 100g smoked streaky bacon, cut into little pieces 25g mushrooms, sliced 70g butter 30g plain flour 200ml chicken stock 225ml milk 2 tablespoons cream cheese 1 packet of ready-rolled puff pastry 1 egg, beaten 1kg potatoes, peeled 1kg green beans, ends trimmed Extra-virgin olive oil Preheat the oven to 200˚C/gas mark 6. Strip the carcass of chicken, cutting the meat into large pieces (If you prefer, you can buy uncooked chicken but you would need to precook it at this stage.) In a pan, sauté the onion, bacon and mushrooms in 20g butter and 1 tablespoon olive oil. When softened, add the flour and stir. Add the chicken stock, stirring continuously. Then add 125ml of the milk and the cream cheese to make the sauce rich and creamy. If the sauce is a bit too thick, add a little water. Add the precooked chicken and stir carefully until the meat is completely coated. Transfer the contents of the pan to a large pie dish. Cover with the pastry, making a vent in the pie top. Use your Movember cookie cutter to add some Mo styling to the pie (see image below) and brush the pie crust with the beaten egg. put the pie in the oven and bake for around 25 minutes or until golden. For the mash, boil the potatoes in salted water until cooked. drain, allow to steam for 5 minutes, then mash thoroughly. Heat the remaining milk and butter in a saucepan and stir through the mashed potatoes. Blanch the green beans in salted boiling water until cooked. drain and toss with a little extra-virgin olive oil. This is an extract from Cook Like a Man: The Official Movember Cookbook, which is available to order from Telegraph Books at £9.99 + £1.10 p&p.