chicken pie (serves 6)

My aunt gave me this recipe, although I have tweaked it a bit. So easy and delicious

ingredients:
500g skinless chicken breasts, cubed
2 carrots, sliced
1 cup frozen peas
1/2 punnet mushrooms, sliced
1/3 cup butter
1 clove garlic, chopped
1/2 onion
1/3 cup flour
1 1/2 cups chicken stock
180ml milk
salt and pepper
1 yellow pepper
ready rolled puff pastry

method:
In a saucepan, add chicken, carrots, peas and mushrooms
Add water to cover and boil for 15mins. Remove from
heat, drain and set aside
Cook onions and garlic in butter until onions are translucent Stir in flour and add salt and pepper
Slowly stir in chicken stock and milk. Simmer until thick
Unravel puff pastry and cut in half
Put the one half in the dish, add the chicken mixture and yellow pepper and pour liquid mixture over
Cover with the other pastry half, seal edges and cut away excess dough
Cut slits to allow steam to escape
Bake at 220 degrees for 30mins or until pastry is golden
brown

tips...

* Can add different vegetables if you like
* Roll out the pastry slightly so that it fits in the dish. Be careful not to roll too much though as it is already rolled out
* To seal the edges, crack an egg in a cup, beat with a fork and paint it on the pie edge
* Use the excess egg that you used to seal the pie to brush over the top to give it a nice golden brown colour