- 400 ml (3/4 pint) hot milk
- 400 ml (3/4 pint) well-flavoured chicken stock, skimmed of fat
- Salt and freshly ground black pepper
- 1/4 kg (1/2 lb) leftover cooked chicken, shredded
- 1/2 kg (1 lb) potatoes, peeled and diced
- 326g can (11 1/2 oz) sweetcorn, drained
- Melt a knob of butter in a large saucepan. Add the onion and pepper and fry gently until soft. Stir in the flour and cook for a further 2 minutes, stirring constantly.
- Remove the pan from the heat and gradually stir in the hot milk and stock.
- Return to the heat and slowly bring to the boil, stirring.
- Season to taste and add the remaining ingredients.
- Lower the heat, cover and simmer gently for 20 to 25 minutes or until the potatoes are tender. Adjust seasoning and serve.