Home-made Chicken Pie

I love this chicken pie recipe as it makes a large pie, perfect for having left overs for lunch the next day or freezing for when I have to go away for work and the hubby is alone at home...  It is also very versatile - you can add what ever veg you think will work, add more or less of certain ingredients and substitute the cream for skim milk.  I don't add mushrooms as I think they are vile (yes, I am a mycologist who hates mushrooms!) but you can add any type that you think will work...  Happy pie-making :)

Ingredients

• 1 packet ready-to-roll puff pastry
• 1 sliver of green pepper, diced
• 1 medium onion, finely diced
• 2 cloved of garlic, minced
• 2 carrots, cubed
• 1 medium potato, cubed
• 3 skinless chicken breasts, parboiled and shredded
• 1x egg, beaten

For the sauce 

• 2-3 Tablespoons of flour
• 1 Tablespoon of butter or margarine
• 2 Tablespoons cream or milk
• 250ml chicken stock
• Additional boiling water as needed
• 1 teaspoon Oregano
• Salt and pepper to taste

Recipe

1. Preheat the oven to 220C.
2. Parboil the chicken breasts in some salted water while preparing the rest of the ingredients.
3. Dice the green pepper, onions and garlic and saute in some olive oil until the onions are translucent.
4. Add the flour and margarine and cook until the flour is straw coloured.  Add the chicken stock and cream and stir until thick.
5. Add the Oregano and season to taste.
6. Add the chicken, carrots and potatoes.  Add additional water to allow for the carrots and potatoes to cook.  (Optional:  Cook carrots and potatoes in a separate pot and add; no need to add additional water then).
7. Spoon into an oven proof dish and lay the pastry over the top.
8. Pierce the top of the pastry several times and brush with beaten egg.
9. Bake for 25-30 minutes until golden brown.