Pre heat oven to gas mark 3

Dice the chicken breasts into small cubes then rinse and dry.

Chop the onions, mushrooms, leeks and chives.

Add 1 tbsp of vegetable oil to a heated pan then add the chopped onions. Fry until light brown then add the chopped chicken and allow to cook.

Add the salt, pepper, stock cube, chives and dill and mix until the chicken is a light golden brown colour. Pour in 2 tbs of water then cover the pan with a lid and allow to simmer under low heat.

Add the sliced leeks and mushrooms and another stem of dill to the mixture and allow to cook until the leeks and mushrooms are soft. It is important that you place a lid on the pan to ensure the veg cooks properly. You may add salt if you wish.

After 5 minutes, turn the heat off and mix the mixture. You should be left with some gravy within the mixture which is a good sign as we need this gravy for the creamy sauce we are going to make next.

In a small heated pan, add 50g of butter to the pan. You can use unsalted if you like. When the better has fully melted, turn the heat down and add 1tbs of plain flower and mix continuously until you get a thick paste. To this paste you need to add 2 tbs of gravy from the chicken and veg mixture you made. Mix in well and then add the cream and a few leaves of dill. Mix thoroughly and then pour into the chicken mixture.

Grease an oven proof dish with butter then Line the dish with ready rolled puff pastry. Pour in the mixture then role over the other pastry sheet. Pinch the edges of your pastry lid and then poke little holes in the pastry to allow air to travel.

For a stunning golden glow, brush the pastry lid with egg. Then place the dish into the oven, middle shelf and set the gas mark to 5. Cook for 20-25 mins and then take out of the oven to cool.

Serve with gravy and mash! yum!!.