Serves: 4

Preparation time: 15 minutes

Cooking time: 25 minutes

Oven temperature: 180°C

• 250 ml mushrooms

• 15 ml each butter and oil

• 4 chicken breasts, cubed

• 15 ml flour

• 350 ml chicken stock, warm

• 250 ml butternut, cooked

• 3 rounds feta, crumbled

• 1 roll puff pastry

• 1 egg

1 Fry the mushrooms in butter and oil until brown. Roll the chicken in the flour and add to the mushrooms in the pan. Fry until the chicken is just cooked. Stir in the stock and simmer for a minute or two until it makes a sauce. Add the butternut and feta and season with salt, pepper and fresh herbs.

Spoon the chicken mixture into a pie dish. Cut the puff pastry just bigger than the dish, brush it with egg and cover the filling with it. Brush the finished pie with egg, make a hole for the steam and bake the pie for 25-30 minutes or until golden brown and cooked through.