Roast vege and chicken pie

Chop and roast whatever vege you have. 

I used butternut, parsnip, kumera and mushroom.

I sprinkled some dried thyme over before roasting.

Fry some chopped onion in butter and when soft, add the roast vege.

Add 2 Tbspn flour and mix in. 

Pour over about 400ml milk and stir while sauce becomes thick.

Add shredded cooked chicken.

Spoon into a casserole dish.

Put a pastry lid over.

( If you use pastry just for the lid then you can have ice cream for dessert  :)  )

Cook at 180/gas mark 5 for about 40 minutes or till top is golden and inside is bubbling.

Serve with mash and enjoy!