Ingredients

• 4 cooked chicken breasts - cubed
• 150 g button mushrooms - quartered
• 600 ml mushroom soup
• 50 g parsley - chopped
• 1 packet of ready-to-roll puff pastry
• 1 beaten egg for glazing
• salt and pepper
• 1 oven dish

Instructions

Step 1

Set the temperature of the oven to 180C (350F or gas mark 4).

Step 2

Mix mushroom soup, cubed chicken, mushrooms and parsley together. Season with salt and pepper, stir well.

Step 3

Use spoon to transfer chicken mix into an oven dish, smooth it over and push it down lightly into the dish.

Step 4

Unroll the pastry onto a flat surface. Cut out enough pastry to cover the pie with a sharp knife. set aside the excess pastry.
Lay the pastry over the pie dish, use your finger tips to lightly push down the edges. Trim off the excess pastry hanging over the sides and push down the edges once more.
Using your pastry cutter, cut out three squares from the left over pastry.

Step 5

Brush the pie generously with egg wash. Decorate the top of the pie with the pastry squares and brush with the egg wash once again.

Step 6

Bake the pie in the oven for 20 minutes.

Step 7

When turns golden brown, take out the pie from the oven, slice and serve while piping hot.