Add some olive oil to a medium heat in a deep sided frying pan, add the carrot and onion and fry for 10-15 mins until softened. Add the garlic and mushroom and fry for a further 5 mins before turning the heat up to high and adding the white wine.
Allow the wine to bubble until almost evaproted and then add the stock. Allow to reduce by around half before adding the chicken and thyme/rosemary and peas. Cook on a gentle heat for around 10 mins. Remove the chicken and vegetables from the pan with a slotted spoon and place them in your pie dish. Add the cream to the stock and reduce further, you want about enough sauce to come about half way up your dish and it should be the consistency of double cream.
Trim the edges of the puff pastry and stick strips around the edge of the pie dish. Add the sauce to the chicken and vegatable mixture and then brush the edges of the pastry with a beaten egg before putting the remaining pastry on top of the dish, press the edges down with a fork so the top sticks to the pastry you stuck around the edges. Don’t worry about pastry hanging off the edges, you can trim this before serving and it will help the pastry to not fall in the middle.
Cook for about 35 mins and serve with mashed potato and brocolli…