Finely chop the garlic and add to the pan along with thyme and rosemary and stir well. Add the mushrooms to the pan, then fry until soft

Add 250ml cream, then stir in the cooked chicken, peppers, sour cream and season with salt and pepper. Allow to cook on a low heat for 5 minutes

Stir in the milk if the sauce gets too thick, then add cream cheese and stir until melted and smooth

Add parsley and leave to thicken. Roll half the pastry out and cut out a circle for the top of the pie from the unrolled pastry. Spray a baking tin with non-stick spray, then lay the thin pastry down in the tin and fill with the chicken mixture. Beat the egg with 30ml milk and brush a little over the pastry, then top with the circle and pinch to seal

Poke a hole in the centre of the pie with a. knife, then brush over egg wash and bake for 40 minutes, serve and enjoy!