Step 1

Heat the butter in a large saucepan. Add the onion, celery and garlic, then saute for 3-4 minutes until softened and fragrant.

Step 2

Whisk together the flour, gravy mix and water, stirring into the saucepan. Simmer for 5 minutes until thickened and smooth.

Step 3

Stir in the chicken, roasted vegetables and peas, then stir well until coated with the gravy sauce. Allow to cool.

Step 4

Preheat the oven to 180ºC and line a 23cm round pie tin with the pastry sheets, leaving some overhanging. Spoon in the pie filling and flatten slightly, then fold the pastry over to semi enclose the filling.

Step 5

Mix the stuffing mix with the water and crumble it over the centre to cover any remaining filling. Spray lightly with oil and bake for 35-40 minutes until the pastry is browned.

Step 6

Serve the pie sprinkled with fresh chopped herbs and dish up with a green salad.