Chicken Pot Pie From Granny's Best Recipes Serves 6 Ingredients: 1 tablespoon of olive oil 225 G or 8 oz of button mushrooms, sliced 1 onion, finely chopped 350 G or 12 oz of carrots, peeled and sliced 115 G or 4 oz of celery, sliced 1 litre or 1 and three quarter pint of chicken stock 85 G or 3 oz of butter 55 G or 2 oz of plain flour, plus extra for dusting 900 G or 2 lb of skinless boneless chicken breasts cut into 1 inch cubes 115 G or 4 oz of frozen peas 1 teaspoon of chopped fresh thyme or a pinch of dried thyme 675 G or 1 lb 8 oz of shortcrust pastry 1 egg, lightly beaten salt and pepper METHOD: Heat the olive oil in a large saucepan over a medium heat, add the mushrooms and onion and cook stirring frequently for about 8 minutes or until soft and golden. Add the carrots, celery and half the stock and bring to the boil. Reduce the heat to low and simmer for 12 to 15 minutes until the vegetables are almost tender. Melt the butter in another large saucepan over a medium heat, whisk in the flour and cook stirring consistently for 4 minutes. Gradually whisk in the remaining chicken stock, reduce the heat to medium low and simmer stirring until it has thickened. Stir in the vegetable mixture, add the chicken, peas, thyme and season with salt and pepper. Bring back the pan to a simmering point and cook stirring constantly for 5 minutes. Taste and adjust the seasoning if necessary and remove the pan from the heat and leave the mixture to cool. Preheat the oven to 200 degrees Centigrade/400 degrees Fahrenheit/gas mark 6. Divide the filling between 6 large ramakins filling them to within a half inch of the top. Roll out the pastry on a lightly floured surface and cut into 6 rounds 1 inch larger than the diameter of the ramakins. Put the rounds on top of the filling then fold over half an inch of the pastry all the way around to make a rim. If you like, pinch with your fingertips to form a crimped edge. Cut a small cross in the centre of each crust, put the ramakins on to a baking sheet and brush the tops with beaten egg. Bake in the preheated oven for 35 to 40 minutes until the pies are golden brown and bubbling. Remove the pies from the oven and leave to cool for 15 minutes before serving.