Chicken and Mushroom Pie

Well this is almost cheating, but not quite. Almost, because I used a packet sauce (for chicken and leek bake) but not quite because I did all the rest myself.

Serves about 6 as part of a main meal.

Ingredients
For the filling:
1 packet of chicken and leek bake sauce mix, 3/4 pint milk
2 large chicken breasts, diced
handful of big button mushrooms (I had.. um... 9?)
1 red onion, finely chopped
2 heaped tablespoons flour
Short pastry made with 300g flour and 150g baking margerine.

Oven to 180C.

Line the bottom of a pie dish with just over half the pastry, bake blind.
Coat the chicken pieces in the flour, tap the excess off and set to one side.
While this is baking, fry the onion on a low heat in some oil in a non-stick frying pan until starting to lose its colour - about 5 minutes. Add the chicken piece by piece so it doesn't all stick together. If necessary, add a splash of water if everything is sticking to the bottom of the pan. Never add more oil - just splashes of water. Turn the heat up to medium and seal the chicken - about 5 minutes. Add the mushrooms and cook for a few minutes. Make the sauce mix up and add to the pan, bring to boil and cook another 5 minutes.

Transfer the whole lot to the pie dish, top with the remaining pastry and cook for 30 minutes or until pastry on top is golden.

Serve with new potatoes, french beans and carrots :)