Granny's chicken pie with mushrooms

Ingredients

• 12 ounces / 350 grams cooked chicken (shredded)
• 1/2 cup / 120 ml milk
• 1/2 cup / 120 ml single cream
• 5 ounces / 150 grams mushrooms (sliced or quartered)
• 2 tablespoons / 30 grams butter (for frying the mushrooms)
• 1 1/2 ounces / 42 grams packet dried cream of mushroom soup (or McCormick mushroom gravy mix)
• 1 qty shortcrust pastry (either shop bought or make your own)
• salt and pepper to taste

Instructions

1. 1

   Preheat the oven to 200°C/400°F

2. 2

   Shred the chicken and place it in a mixing bowl.

3. 3

   Heat the butter in a frying pan and fry the mushrooms gently until all the moisture has been released and the mushrooms have softened.

4. 4

   Allow the mushrooms to cool and then add them to the chicken.

5. 5

   Mix the powdered soup with the milk and stir until all the lumps have been removed, then mix in the cream.

6. 6

   Season with salt and pepper to taste (optional).

7. 7

   Pour the soup mixture over the chicken and mushrooms and stir well to combine.

8. 8

   Roll out 2/3 of the pastry to a rectangle large enough to line your baking dish, and about 1/8" thick (about the thickness of a £1 coin.

9. 9

   Lightly grease the pie dish, and then line it with the pastry.

10. 10

    Pour the filling into the pie dish.

11. 11

    Roll out the remaining 1/3 of the pastry and use it to form a lid.

12. 12

    Use your thumb to press the edges of the pastry to seal it.

13. 13

    Trim away any excess pastry and then brush the top of the pie with beaten egg.

14. 14

    Bake the pie for 30 minutes in a preheated oven until nicely golden on top. All ovens are different, so check after 25 minutes to make sure the pie isn't browning too much. If the pie still hasn't browned enough after 30 minutes, leave it a few minutes longer.

15. 15

    Remove the pie from the oven and serve it hot with freshly cooked vegetables.