Chicken and Mushroom Pie is a family favourite, but a drizzle of Bisto Chicken Gravy takes this classic dish from tasty to "aah Bisto".
Preheat the oven to 180 degrees centigrade.
Heat the oil in a medium-sized saucepan, add the onion and mushrooms and cook until brown.
Add the diced chicken and cook on medium heat browning all sides for 10 minutes.
Add the double cream, water and Bisto Chicken Gravy Granules. Lower the heat and simmer for 5 minutes.
Add the chives and stir through.
Put the filling into a deep baking dish (around 30cm x 22cm).
Roll puff pastry out on a lightly floured surface to a 0.5cm thickness. Make sure it ends up 2" wider than baking dish.
Roll the puff pastry loosely around a rolling pin and then unfurl it over the filling. Crimp the pastry around the edges to make the pie airtight.
Brush the pastry with the beaten egg to help it colour and crisp as it cooks.
Place the dish in the centre of the oven and bake for 25 minutes, or until pastry is golden brown.
Serve the pie with mashed potatoes and an extra drizzle of Bisto Chicken Gravy (made to pack instructions).