Creamy Chicken & Mushroom Pie

Kaye says, ‘ This is my kind of recipe. No fancy-nancy ingredients, 10 minutes’ prep, then whack it in the oven. Plenty of time to go and check your emails and stick on a wash. Also, dead easy to scale up or down. This gets the Disaster Chef seal of approval.’

Serves 4

1 egg, lightly beaten

Splash of milk

Salt

500g (1lb 2oz) cooked chicken

295g can cream of mushroom soup

1tsp Dijon mustard

320g pack ready-rolled puff pastry

1 Preheat the oven to 200°C/400°F/gas 6.

2 Whisk the egg, milk, and salt together in a small bowl and set aside.

3 Tear the chicken up and put it in a 23cm (9in) pie dish. Pour the soup into a bowl and mix in the mustard, then pour this mixture over the chicken.

4 Brush a little beaten egg around the edge of the dish. Lay the pastry on top, pushing it down on to the rim, trim, and brush that with egg, too.

5 Using a sharp knife, make a small hole in the centre of the pastry. Bake for 30-35 mins, or until the pastry is puffed up and golden. Serve with peas. Kaye says, ‘Why would I make a hole in the pastry?’ Nadia says, ‘To let the steam out – don’t skip this step, or you’ll have soggy pastry!’

FAFF ALERT: ‘As you can see from the photo, when I make it, I fry a handful each of leeks and mushrooms until soft, and add to the chicken,’ says Nadia. ‘Worth it!’HACK: ‘The filling ingredients should be cold, or the pastry will melt!’