I cheated using Jus Roll pastry but next time I will try my own shortcrust and sauce!
2-3 chicken breasts- diced
2 carrots, a head of broccoli, half an onion and lots of mushrooms!
Mixed herbs, salt and pepper
Ready made shortcrust pastry (take this out of the fridge before you start prepping)
Condensed mushroom soup- I used Erin
Once cooked, put chicken onto a plate and reuse pan to sauté the vegetables.
At this point I preheat the oven, 180 degrees.
While the veg is cooking, flour dust your counter top and roll out the pastry (now at room temperature) to fit your dish. Remember to leave some aside for the lid! Brush a little oil around the dish and line with the pastry- using parchment and baking beads- blind bake for about 10-12 minutes. Roll out the rest of pastry to create the lid!
Fill the pie and add the lid- I am not the most precise so this never looks pretty! I will practise my pinching next time! Brush a little egg over the top to get a nice glaze and remember to poke 2 or 3 holes in the middle!
Serve with mash potato and gravy and enjoy this lovely, winter evening dinner!