Method:

1. Pre heat the oven to 180°/Gas Mark 4
2. Fry the chicken
3. Once cooked, add the sliced onion and chopped garlic and sweat off
4. Add the mushrooms, black pepper, dried oregano and soy sauce. Fry for a couple of minutes
5. Stir in the Pancetta and cook, until it changes colour
6. Add the cream cheese and stir to mix thoroughly
7. Check seasoning and add more pepper or oregano, if required
8. To help thicken, add the grated parmesan and stir.
9. Transfer the mixture into a pie dish
10. Roll your pastry out so that it’s larger than the pie dish and covers the edges, then lay over the top.
11. Crimp the edges with a fork, then prick the pastry with a fork
12. Beat the egg. then brush the mixture over the pie
13. Cook for 20 mins on 180° or until golden brown all over. Some ovens may be quicker, but a slower cook is better, so it doesn’t burn!
14. Serve with mash and seasonal vegetables

Tom's top tip: Don’t be tempted to add liquid to the mixture to create more sauce, as you want a thick consistency.