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, mix through thoroughly and season with Robertsons Black Pepper.
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!