Quick chicken and mushroom pie

This is my first savoury blog post! Please bear in mind that this is a quick version of the pie, where a lot of the components can be substituted with shop bought ingredients. Obviously nothing beats homemade everything, but for the sake of those who are busy with work, gets home after 6 or 7pm and just don't have the time to prepare everything from scratch. This is a very quick and easy thing to do! 

Ingredients

• 100 unsalted butter
• salt
• 250g plain flour
• 1 large egg
• 4 tbsps cold water
• 3 chicken breast fillets
• 7 large closed cup mushrooms
• Half an onion
• 1 tbsp Parsley
• Sprinkle of pepper
• Rolled puff pastry

1. Pre-heat fan oven to 200 degrees C
2. Mix butter, a pinch of salt and plain flour together until breadcrumb consistency
3. Add in theegg and mix
4. Add 1 tbsp of water at a time and knead the ingredients together, add just enough until the mixture is smooth and combined, you may not need 4 tbsps of water, or sometimes you may need 5 (this really varies)
5. Roll out the pastry to about 3mm thickness and place it inside the 20/22 cm baking tin or tart tray or anything that you can shape your pastry with 
6. Put a piece of parchment paper on the base of pastry and baking beans on top 
7. Place in oven and blind bake for 15 minutes (during this time, start preparing fillings by following steps 12-17)
8. Trim off the excess ridges and check whether the bottom of pastry is dry
9. When the pastry is dry, remove parchment paper and baking beans and return to oven for another 15 minutes 
10. Take pastry out of oven to cool down slightly
11. Lower oven temperature to 180 degrees C
12. Chop chicken into thin slices and sear on a hot frying pan
13. Cook quartered mushrooms and chopped onions (doesn't need to be chopped too small) over medium heat in the absence of oil and water, try to cook off excess water 
14. Mix mushroom, onion and chicken and add pepper, salt and parsley and briefly heat in frying pan
15. Heat up 150ml water with 2 vegetable cubes until the cubes have completely broken up 
16. Measure 20g corn flour and add 2 tbsp of vegetable stock to it
17. Repeat step 16 until the corn flour forms a thin paste
18. Add vegetable stock with corn flour to filling and mix and briefly heat for a minute 
19. Pour mixture into the base of the pie
20. Cut out puff pastry large enough to cover the base of the pie plus 1-1.5cm either side 
21. Place puff pastry over the top of the pie and seal it completely with the extra pastry on the sides and tuck around the base 
22. Poke 3-4 small wholes on the puff pastry lid to allow steam to escape 
23. Bake for 40-45 minutes, or until the puff pastry lid has risen and turned golden brown

Here is your hearty "homemade" chicken and mushroom pie. Majority of the work is done by you, but the most time consuming parts have been taken care of by your local supermarket! It's not completely completely homemade, but it's still A LOT better than the shop bought ones and it's probably healthier too!