Preheat oven to 200°C.
Remove the skin and bones from the cooked chicken. Cut the chicken meat up into cubes and set aside.
Fry mushrooms in a little oil until cooked then add the sweet corn and peas and stir through.
Add the cake flour and mix through thoroughly then stir in the milk until a roux is formed.
Let the mixture cook slowly for about 5 minutes then add the chicken and KNORR Chicken Stock Pot and leave to cook for another 3 minutes.
Add the cream and mix through thoroughly.
Spoon mixture into an oven proof pie dish, cover with puff pastry, glaze with milk or egg and bake for about 20-30 minutes or until the puff pastry is golden brown.
Serve with a salad or beetroot and voila! Enjoy!