Chicken, Ham and Mushroom Pie
500ml boiling chicken stock
4 skinless and boneless chicken breasts, cut into bite sized pieces
2 onions, roughly chopped
1 garlic clove, finely chopped
2 carrots, peeled and diced
200g green beans, chopped
200g button mushrooms, halved or quartered if large
1 level tsp chicken gravy granules
2 tbsp tomato puree
400g cooked ham, diced
Small handful of finely chopped tarragon
Salt and black pepper
1 egg lightly beaten
70g ready rolled light puff pastry
Put the stock, chicken, onions, garlic, carrots, beans and mushrooms in a pan over a medium heat and cook for 15-20 minutes, stirring often, until the onions have softened and the chicken is cooked.
Add the gravy granules and tomato puree and stir well. Add the ham and tarragon, season and stir again.
Pre-heat the oven to 180 /Fan 160 / Gas 4.
Transfer the chicken mixture to four individual pie dishes. Brush the rims of the dishes with some of the beaten egg.
Roll out the pastry, cut into strips and arrange over the pies in a lattice pattern. Brush the pastry with the remaining egg and bake for 15-20 minutes or until the pastry is puffed up and golden. Serve with potatoes and vegetables of your choice.