Chicken and Mushroom Pot Pie

How to Make Chicken and Mushroom Pot Pie

1. Preheat the oven to 360 degrees F/180 degrees C.
2. Thaw the puff pastry.
3. Heat the oil in a cast-iron skillet to a medium high temperature.
4. Chop the mushrooms and add them to the skillet.
5. Cook for a couple of minutes, then add the sliced carrots.
6. Sprinkle salt and pepper, and crush 2 garlic cloves over the skillet.
7. Chop the spring onions and throw them in the skillet.
8. Crush the tomatoes and add them to the skillet.
9. Boil water in a saucepan to a high temperature.
10. Cook the chicken breast in it.
11. Cut the chicken breast in pieces and add them in the skillet.
12. Sprinkle some more salt and pepper.
13. Coat a saucepan with 2/3 of the puff pastry sheet.
14. Add the chicken and carrot mixture in it.
15. Cover the saucepan with the remaining puff pastry.
16. Cut the edge of the puff pastry in strips and alternate: stick one in the middle and one on the exterior.
17. Mix the egg and water to make egg wash.
18. Use a brush to spread the egg wash on the pastry.
19. Cook in the oven for 20 minutes.