Line an 8-inch flan ring or sandwich tin with 2/3 of the pastry.
Mix the cream of chicken soup with cooked chicken, seasoning and lemon juice.
Spread the mixture in pastry case.
Arrange sliced hard-boiled egg on top.
Cover with remaining pastry, seal edges and flute.
Brush with milk and bake in a moderately hot oven (400°F. – Gas Mark 5) for 30-35 minutes.
Serve hot with vegetables or cold with salad.

Ingredients:

8 oz. shortcrust pastry

filling
1 can condensed cream of chicken soup or ½ pint thick chicken stock
4 oz. cooked chicken (diced)

salt
pepper
1 teaspoon lemon juice
1 hard-boiled egg

to glaze a little milk

Cooking time: 35 minutes