Chicken and Mushroom Pot Pie

Comfort, comfort, comfort! That's what I feel when I have a hot, filled to the brim, chunky pie with that flaky and savoury pastry top. Making one of these couldn't be easier (with blessed ready rolled puff pastry now-a-days especially)!

(Feeds 2 people)
2 skinless, boneless chicken breasts (cubed)
2 tbsp olive oil
2 cups mushrooms (quartered)
½ lrg onion (chopped)
3 cloves garlic (chopped)
½ can carrots and peas
1 cup soya cream
1 cup chicken stock
1 tbsp flour
½ package ready rolled puff pastry
1 egg (beaten)
½ tsp celery salt
Salt and pepper to taste
Instructions:
- Cook chicken in a hot pan with olive oil. Once chicken is almost cooked through add onion and garlic (and a splash more olive oil if necessary). Cook until onions are clear, then add mushrooms and cook for a further couple minutes. Add flour in and stir in. Add chicken stock and bring to a boil, allowing sauce to thicken. Reduce heat then add carrot and peas, soy cream and celery salt. Allow to simmer until sauce thickens again. Season with salt and pepper to taste
- In 2 individual size pie dishes divide the chicken mix into each one. Lay a piece of pastry over top of each pie dish. The pastry should just drape over the edges. Then cut off the excess pastry to fit. Lightly tuck the pastry around the inside edge of each dish. Poke a few very small holes in the pastry top
- Brush the pastry with egg and cook in the oven for approximately 30 minutes or until pastry is puffy and golden

I served with fluffy mashed potatoes and asparagus