Chicken and mushrooms pie    Ingredients (4 servings) For the
pastry 250 grs.plain flour  pinch of salt  70g  low fat spread
 low fat cooking spray  (or 1 teaspoon of oil)  350 grs. grs.
aprox skinless chicken breast, diced  1 onion sliced thinly  1
small carrot chopped  2 tablespoon of  green peas (freeze)  2
garlic cloves chopped  250 grs. muahrooms  quartered  1
tablespoon plain flour  150 ml white wine  300 ml chicken stock
2 tablespoon of milk to brush  salt and grinded black pepper
Sit  the flour and salt in a bowl .Rub in the low -fat spread
until the mixture resembles  breadcrumbs.Add just enough cold
water to bring the dough together.Shape into a disc, wrap  in
clingfilm and chill for 30 minutes.  Preheat the oven to 190°c.
Heat a large, lidded, non stick frying pan, spray with the
cooking apray and brown the chicken pieces.Remove the chicken to
a plate.  In the same frying pan, soften the onion for 3 minutes
before adding the garlic and mushrooms.Add chopped carrots and
green peas.  Cook for