Step 1

Preheat oven to 220C/200C fan forced. Line a large baking tray with baking paper. Cut pastry into 16 equal squares. Arrange on the prepared tray, corners slightly overlapping in a decorative pattern (see photo) large enough to cover top of a 2L (8 cup) square or rectangular pie dish. Brush with egg. Bake for 15-20 minutes or until golden and puffed.

Step 2

Meanwhile, melt the butter in a frying pan over medium-high heat. Cook the onion and carrot, stirring occasionally, for 5 minutes or until onion is soft. Add the mushroom, peas and corn. Cook, stirring occasionally, for 5 minutes or until mushroom starts to soften.

Step 3

Add flour and stir to coat vegetables. Stir in soup mix. Stir in cream, then milk, until well combined. Stir in chicken and season with freshly ground black pepper. Simmer, stirring constantly, for 5-10 minutes or until mixture is thickened and chicken is heated through (if mixture is too thick, stir in a little extra milk or water).

Step 4

Transfer chicken mixture to the pie dish and top with decorative pastry, to serve.