Creamy chicken pie

Preheat the oven to 200 ºC and grease a large, round ovenproof pie dish with butter or spray it with nonstick spray. Heat the olive oil in a large saucepan until hot and sauté the onion, garlic and mushrooms in the oil until soft and flavoursome. Remove from the heat and add the remaining ingredients, except the puff pastry and extra egg and milk for brushing on top. Mix gently and season generously to taste. Dilute slightly with a little milk or cream if the mixture is too stiff. Spoon the mixture into the prepared dish.
Roll the puff pastry into a circle just large enough to cover the pie dish and place on top of the filling. Press the pastry against the sides of the dish and brush with the egg and milk mixture. Make a small slit in the centre of the pastry so the steam can escape and bake for about 30 minutes until the pastry is puffed and golden brown. Serves 8-10.
VARIATIONS
The creamed cottage cheese gives the filling a wonderfully rich flavour and texture. It can be replaced, however, with the same quantity of cream cheese or with 180 ml (3/4 c) thick cream or sour cream instead.