Country Chicken And Vegetable Pie

• 2 tbsp olive oil
• 1 lb boneless skinless chicken breasts, coarsely chopped
• 1 medium onion, coarsely chopped
• 1 large carrot, coarsely chopped
• 1 None celery stalk, trimmed and coarsely chopped
• 5 oz button mushrooms, thickly sliced
• 2 large potatoes, peeled and coarsely chopped
• 1 tbsp flour
• 1/2 cup dry white wine
• 1 cup chicken stock
• 1/3 cup light cream
• 1/2 cup frozen peas
• 2 tbsp coarsely chopped fresh flat-leaf parsley
• 1 sheet frozen puff pastry, thawed
• 1 None egg, lightly beaten

1. Preheat the oven to 425u0b0F. Grease 1 1/2-quart baking dish.
2. Heat half the oil in a large saucepan on medium-high heat. Cook chicken until lightly browned. Remove from pan.
3. Heat remaining oil in same pan on medium heat. Cook onion, carrot, celery and mushrooms, stirring, until vegetables soften. Add potato, cook 1 min. Add flour; cook, stirring, until mixture bubbles and thickens. Gradually stir in wine; boil, stirring, 1 min.
4. Return chicken to pan with stock; bring to a boil. Reduce heat to low; simmer, uncovered, about 8 mins until potato is tender. Stir in cream, peas and parsley; season to taste. Cool slightly. Spoon mixture into prepared dish. Top with pastry. Trim edge; brush pastry with egg.
5. Bake about 20 mins or until lightly browned.

olive oil, chicken breasts, onion, carrot, celery stalk, button mushrooms, potatoes, flour, white wine, chicken stock, light cream, frozen peas, parsley, pastry, egg

Taken from recipes-plus.com/api/v2.0/recipes/32504 (may not work)