Ingredients:

258g pack skinless chicken breast fillets, cut into chunks

100g frozen peas

200ml chicken stock

150ml single cream

1 – 2 tbsp wholegrain mustard

375g pack ready rolled shortcrust pastry

1 tbsp oil

1 heaped tbsp plain flour

1 egg

Method:

1. Preheat the oven to 200°C. Heat the oil in a frying pan and cook the chicken for 5 minutes, or until the chicken is browned with no pink showing. Put the frozen peas In the microwave for the time instructed on the packet.
2. Add in the peas to the chicken and sprinkle over the flour and mix well. Cook for 1 minute before stirring in the stock. Bring to the boil, stirring continuously, for about 3 minutes or until thickened. Turn down and simmer for another couple of minutes before stirring in the cream and mustard. Place mixture into an oven proof dish.
3. Roll the pastry out and shape so It covers the oven dish. Brush the edges of the pie dishes with the beaten egg and top each with the pastry, pressing to stick down. Glaze the pie with the rest of the egg and make a hole for steam to escape. Bake in the oven for 20–25 minutes until golden.