Chicken mushroom pie with green beans and baby potatoes

Step 1: Baby potatoes

• Cut the potatoes to a smaller size if you prefer.
• Boil them in a pan of cold water until they are soft. 
• Season with a pinch of salt and drizzle with a little olive oil.

Step 2: puff pastry

• Brush the puff pastry with a little beaten egg.
• Lay them individually on a baking tray and cook in an oven at 180C for around 15 minutes or when they are risen and golden brown.

Step 3: Chicken, vegetables and sauce (while potato and puff pastry is cooking)

• Add some oil to the frying pan and place over medium heat.
• Cook chicken until they are 80% done. (golden brown outside and a little soft in the middle), then take out of the pan and set aside.
• Add a little oil to the same pan, fry onions, mushroom and carrots over medium to high heat and season with a pinch of salt, continue to cook until they are soft.
• Add chicken back in the pan along with the sauce, continue to cook until the chicken is fully cooked. (if the sauce gets too thick, add a little milk.)

Step 4: Green beans

• Add a little oil to a wok or frying pan and place over a medium to high heat.
• Add in green beans, season with salt and stir continuously for 1 minute.
• Add a little water, just to cover the bottom of the pan, and cook with lid on until the vegetables are tender.