Cook: Scott Penrose
Quantities vary depending on how big you want your pie.
puff pastry sheets
Cut chicken breasts into cubes and fry lightly.
Melt the butter in a small saucepan. Stir in flour to make a paste.
Add milk gradually, stirring over low heat until you have a smooth sauce.
Add some white wine - try not to make the sauce too thin.
Add mushrooms and chicken. Aha! The saucepan's too small isn't it. In that case, you can add them to the pie separately.
Grease your pie dish. Place puff pastry to completely cover the bottom and sides. Pour in your mixture. Cover pie with more pastry.
Cook in a moderate oven until the pastry is golden brown.