A creamy, comforting chicken pie is a real family favourite. You can add mushrooms to this recipe too.
Finely dice the onion and carrot and crush the garlic. Set aside.
Chop the chicken breast into small chunks. Set aside.
Heat the butter and olive oil in a saucepan. Once the butter has melted, add the onion, garlic, and carrots. Sweat down for 10 minutes.
Add the chicken pieces and brown all over for 2 minutes.
Add the flour and stir through. Cook for 1 more minute.
Next, add the chicken stock cube and 350ml of warm water. Bring to a boil and stir through, scraping the bottom of the pan to incorporate the flour fully. Reduce the heat and simmer until thickened. Add the peas and cook for 1 more minute.
Turn off the heat and add the cream. Season to taste with salt and pepper.
Pre-heat the oven to 180C. Measure and cut out a puff pastry lid for your pie dish, enough to cover the top. Add the chicken mixture to the pie dish and cover with the pastry, cutting off any excess pastry, tucking in and crimping the edges.
Pierce the pastry with a small knife to let steam escape and brush the pastry with beaten egg.
Bake the pie in the oven for 25-30 minutes, until the pastry top is golden-brown.