1 tbsp butter, plus extra for greasing
300g/10½ ready-made shortcrust pastry
½ onion, sliced
100g/3½ chestnut mushrooms, sliced
250g/9oz cooked chicken, shredded
1 tbsp peas
1 carrot, diced
1 tbsp plain flour
100ml/3½ fl oz red wine
100ml/3½ fl oz chicken stock
1 free-range egg, beaten
boiled potatoes
vegetables of your choice
Preheat the oven to 200C/400F/Gas 6.
Grease a 25cm/10in pie dish with butter.
Cut the pastry in half and roll into two circles, one large enough to line the pie dish, the other to top the pie. Use the larger pastry circle to line the dish.
Meanwhile, melt the tablespoon of butter in a pan over a medium heat. Add the onion and mushrooms and fry for 7-8 minutes, until softened.
Add the shredded chicken, peas and carrot. Cook for a further 2-3 minutes.
Sprinkle over the flour and cook for two minutes, stirring constantly.
Add the wine and stock. Bring to the boil, then reduce the heat and simmer for 25 minutes, until the sauce is thick and glossy. Allow to cool a little.
Spoon the filling mixture into the pastry-lined pie dish, leaving a 2.5cm/1in gap from the top.
Top with the other pastry circle and press the edges with a fork to seal.
Brush the pastry with beaten egg, then place into the oven to bake for 30 minutes, or until golden-brown.
To serve, spoon generous slices of the pie onto serving plates, with boiled potatoes and vegetables of your choice alongside.
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