Roast chicken and mushroom pie

It's British Pie Week and as a nation we do like a pie! From the traditional steak and ale to the sweet pudding favourite apple pie, the options are endless when it comes to these tasty pastry perfections. But a pub is not the only place for a pie as Phil Vickery shows us how to make his favourite flavour at home - roast chicken and mushroom.

And you don't even need to go the supermarket to buy the chicken - you can use the leftovers from your Sunday roast!

Serves: 6-8 personsPreparation time: 20 minutesCooking time: 35-40 minutes

Ingredients

4 tbsp olive oilsaltpepper350g large flat mushrooms1 onion, peeled and chopped finely1 clove garlic, chopped finely1 tbsp oil500g cooked chicken thighs, including skin, chopped150g frozen peas2 small carrots, cooked cut into small pieces500mls chicken gravy roughly, very thick1 x 375g ready rolled short pastry sheetbeaten egg

Method

• Preheat the oven to 200°C gas 6

• Preheat the grill to highest setting

• Place the mushrooms on a tray, season well with salt and pepper. Drizzle over the oil and grill for 15 minutes so the mushrooms take on a firmer texture. Cool then slice.

• Heat the oil and add the onions and garlic, cook for 2-3 minutes

• Add the chicken, peas, carrots, mushrooms and mix well

• Add enough gravy to just bring all the mixture together

• Spoon into a 270cm x 6.5cm deep oval dish

• Egg the top of the baking dish, then lay the pastry over, press down well and decorate the edge

• Egg well, then make 2-3 slits in the top of the pastry

• Bake for 35-40 minutes, cool for 10 minutes then cut and eat

Serve with pickled red cabbage.