Place your crockpot on low. Add to it your chicken leg (it must NOT be frozen). In a measuring jug add to it 250ml of boiling water along with a crumbled chicken OXO cube. Sprinkle the chicken with salt and pepper. Pour over it the flavoured stock. Place the lid on your Crockpot and cook on low for 8 hours.

After 8 hours, remove the chicken from the stock. On a chopping board and using your hands, shred all the meat from the bone. Remove the leftover stock from the Crockpot and put it to one side.

Place your veggie bake into your Crockpot and add a little milk and a small amount of the chicken stock and keep it cooking on high for about 30 minutes. This will warm up the sauce and the vegetables and you can use this time to add any liquid you need to get it to the correct consistency.

Place the lid on it and leave it for 20 minutes on high while you go and make your shortcrust pastry.

Take the lid off your Crockpot. Add to it a little extra liquid so that it is slightly watery than you would like, because as it cooks it will thicken up. At the same time add the shredded chicken, your seasonings and give it a good stir.

Roll out your pastry and place it over the chicken pie filling.

Using your pastry brush add a little egg on top. Fork the edges to make it pretty and place some knife cuts into the middle of the pastry to allow it the chance to breathe while cooking.

Cook on high for 3 hours.

30 minutes before it is due to be done make your mash. Serve with a little of the gravy made with the leftover chicken stock.