This pie will serve 4 people.

For the pastry You can cheat a bit and use A 2 lb, or 900 g, packet of ready rolled puff pastry sheets, thawed. Alternatively use my plain, unsweetened, shortcrust pastry.

For the filling you will need:

• 2 large, skinless, boneless chicken breasts cut into bite-sized pieces.
• 8 oz, 250 g, mushrooms wiped with damp kitchen paper to clean them, then broken into small pieces.
• 6 oz, 175 g, frozen peas, thawed.
• 4 tbsps of white wine (optional).
• a quarter of a pint, or 150 ml carton of fresh double cream.

For the stock you will need:

• a quarter of a pint, or 150 ml, of boiling water.
• half a chicken oxo cube.
• 1 tbsp of olive oil for frying.
• a few leaves of fresh tarragon, chopped.
• a small bunch of freshly chopped parsley.
• a little milk to glaze.

You will need a medium sized, deep, 2 pint, or 1 litre, capacity oven-proof pie or casserole dish.

1. Begin by pre-heating your oven to gas Mark 6, 400 f, 200 c, 180 fan.
2. Wipe the mushrooms with dampened kitchen paper to clean them then break them into small pieces.

To make the stock:

Crumble half a chicken oxo cube into a small jug and add the boiling water. Stir well and leave on one side.

To cook the filling:

1. Fry the bite-sized chicken pieces in the olive oil in a large saucepan or frying pan for about 10 minutes, stirring regularly to prevent them from sticking. By this time they will be firm to the touch and lightly brown.
2. Remove the chicken onto a large plate with a slotted spoon.
3. Add the mushrooms to the pan. Cook for a couple of minutes until slightly soft, stirring well.
4. Put the chicken back into the pan with the mushrooms, add the stock and wine and boil for 1 minute.
5. Now, add the Peas, cream, chopped tarragon and parsley to the pan, season with a little salt and black pepper, and cook gently, but do not boil or the cream will curdle, stirring well, for about 2 minutes.

To make the pie:

1. Make my plain, shortcrust pastry and roll it out on a floured worktop. Alternatively, Lay your puff pastry sheets out on a lightly floured worktop.
2. Turn your pie or casserole dish upside down on top of the pastry to check that you can feel about 3-quarters of an inch or 2 cm or so of pastry all around the outside. If you need to join the pastry sheets so that you have enough, dampen the edges with a little cold water and press them together well.
3. Now, spoon the prepared filling into the pie or casserole dish.
4. Dampen the rim with cold water and lay over your pastry or pastry sheets to form a lid, pressing it firmly against the top edge of the dish and trimming away any unwanted pastry with a small sharp knife.
5. Make several holes in the top of the pie with the point of the knife to let out the steam during cooking.
6. Brush all over with a little milk to glaze.
7. Bake in your pre-heated oven for between 25 to 35 minutes, the puff pastry will take a little longer than the shortcrust, or until the pastry crust is risen and firm to the touch.

Serve immediately with your chosen green leafy vegetables and creamy mashed potato.