Servings: 4  - Prep time: 15 minutes - Cooking time: 20 minutes - 
Baking time: 25 minutes - Total time: 60 minutes

Ingredients

• 1 chicken breast, cooked and shredded
• handful peas
• 10 medium mushrooms, sliced
• 8 sheets of puff pastry
• 1 egg, beaten

Instructions





1. Preheat your oven to 220C(428F) and line or grease a baking tin.

2. Make the sauce: Heat a medium sauce pan over medium heat, melt butter. When butter has completely melted add flour. Whisk until smooth, about 2 minutes. Whisk in the milk and chicken stock. Whisking constantly. The sauce should be thick enough to coat the back of a wooden spoon. Remove from heat and season with salt, ground black pepper and shredded cheese.
3. Shred the cooked chicken set aside. Cut the mushrooms. Heat 1 tbsp oil in a large skillet over medium heat. Cook for 2-3 minutes. Add shredded chicken and peas. Cook for another 3-4 minutes. Season with salt and pepper. Stir in the sauce and heat for 2 minutes more. Remove from heat.

4. Place 4 squares of puff pastry on prepeared baking tin. Press together the edges of the pastry squares to seal. Cut the edges to form a 'round pie dough'.
Prick sheets all over with fork. Transfer Chicken mushroom mixture onto the pastry sheets. Brush edges with beaten egg. Repeat steps with remaining pastry sheets: Press together the edges to seal, cut edges to form a round 'pie dough'. Place on top of the mixture, press with a fork edges together. Brush top with remaining egg. Pierce the top of the dough in several places to allow steam to escape while baking.