Country chicken and vegetable pie

SERVES 4 PREP + COOK TIME 50 MINUTES (+ COOLING)

2 tablespoons olive oil

500g chicken breast fillets, chopped coarsely

1 medium onion (150g), chopped coarsely

1 large carrot (180g), chopped coarsely

1 celery stalk (150g), trimmed, chopped coarsely

150g button mushrooms, sliced thickly 2 medium potatoes (400g), chopped coarsely 1 tablespoon plain (all-purpose) flour

½ cup (125ml) dry white wine

1 cup (250ml) chicken stock

⅓ cup (80ml) cream

½ cup (60g) frozen peas

2 tablespoons coarsely chopped fresh flat-leaf parsley 1 sheet puff pastry

1 egg, beaten lightly

1 Preheat oven to 220°C. Oil 1.5-litre (6-cup) ovenproof dish.

2 Heat half the oil in large saucepan; cook chicken until browned lightly. Remove from pan.

3 Heat remaining oil in same pan; cook onion, carrot, celery and mushrooms, stirring, until vegetables soften. Add potato, cook for 1 minute. Add flour; cook, stirring, until mixture bubbles and thickens. Gradually stir in wine; boil, stirring, 1 minute. Return chicken to pan with stock; bring to the boil. Reduce heat; simmer, uncovered, about 8 minutes until potato is tender. Stir in cream, peas and parsley; season to taste. Cool.

4 Spoon mixture into dish. Top with pastry. Trim edge; brush pastry with egg. Bake pie about 20 minutes or until browned lightly.