Ingredients
- 1 Sheet rolled Puff Pastry or 500g Block
- 250g Boneless Chicken, cut into small cubes
- 200g Mushrooms, sliced
- 1 Large Onion, roughly chopped
- 300g Broccoli, cut into small florets
- 500g Tinned New Potatoes
- 1ltr Instant Gravy
- 1 Egg, whisked for eggwash
- Oil for frying
Method
- Preheat Oven to 180c/Gas Mark 4.
- In a pan, heat oil and add the chicken. Fry for a couple of minutes, then add the onion and mushrooms. Fry on a high heat until all the juices have dried up, about 15 mins.
- In and ovenproof dish, add the broccoli florets, potatoes, and the chicken mushroom mixture. Pour the gravy over, making sure all the ingredients are covered.
- Roll out the puff pastry on top and trim the edges. Poke a few holes in the pastry, to let the air out while baking. Brush the top with egg.
- Place in the preheated oven for about 20 mins or until the pastry is a lovely golden brown.
- Leave to cool for a while before serving.
You can add sliced carrots or green beans to the pie too, just make sure to reduce the quantity or the other vegetable accordingly.