This creamy chicken pie is the best comfort food, flaky and delicious!
Chop the onion and spring onion and fry in olive oil until soft. Chop the chicken, mushrooms and bell peppers. Preheat your oven to 180ºC
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!