Chicken Pot Pie

My first recipe entry....as you can see...i ran out of pastry to finish up the lattice design for the pie..hee heee...typical...hahaha...I love making this..basically I just use whatever vegetables I have left....




Ingredients:
2 pieces of chicken thigh fillet, diced
2 stalks of celery, diced
2 carrots, diced
4 new potatoes, diced
half an onion, diced
half a cup of mushrooms, sliced
half a cup of peas
1 tsp of garlic, minced
1 can of condense cream of mushroom/chicken soup
1 cup water
1 cup milk
2 sheets of puff pastry for a 9 inch pie dish
1 egg, beaten
salt and pepper to taste

1. Pre-heat oven to 180 degrees celsius.
2. Stir fry chicken fillet with some oil until cooked. Remove from wok.
3. Stir fry garlic, carrots, celery and onions until slightly tender.
4. Add peas, mushrooms and potatoes and cook until sauce has thicken considerably.
   
5. Remove from heat and let cool.
6. Place a sheet of puff pastry in pie dish, pressing into the dish.
7. Pour cooled filling into the dish.
8. Cover with the other sheet of puff pastry, seal the edges and cut away excess dough. Make several small slits in the top to allow steam to escape.
9. Brush the top pastry with egg.
10. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbling.