Serves 4
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To serve

  1. Preheat the oven to 220°C/200°C fan/gas mark 7.
  2. In a large, deep frying pan, heat the oil over a medium heat. Add the onions and fry for five minutes.
  3. Stir in the mushrooms, turn up the heat to high, and fry for five minutes or until the liquid has evaporated.
  4. Add the chicken and garlic and fry for five minutes. Stir in the flour and reducethe heat.
  5. Gradually stir in the stock, until combined and smooth. Stir in the cream cheese, peas and parsley. Season to taste with salt and pepper.
  6. Pour the mix into a deep 20 x 25cm baking dish.
  7. Brush the edge of the dish with a little beaten egg, then drape the pastry over the dish. Trim the edges with a sharp knife and crimp to seal. Brush with more egg, then cut a slit in the centre for the steam to escape.
  8. Bake for 20-25 minutes until puffed and golden.
  9. Serve with green vegetables and mashed potatoes.

Nutrition Facts

Per serving: 769kcals, 42.5g fat (18.7g saturated), 51.1g carbs, 6.7g sugars, 44.7g protein, 5.5g fibre, 0.391g sodium