Heat the olive oil in a large saucepan over a medium heat. Add the mushroom and onion and cook, stirring frequently, for about 8 minutes, until golden.add the carrots, celery and half the stock and bring to the boil. Reduce the heat to low and simmer for 12-15 mins, until the vegetables are almost tender.
Melt the butter in another large saucepan over a medium heat. Whisk in the flour and cook, stirring constantly, for 4 mins, until the flour is light tan in colour. Gradually whisk in the remaining chicken stock. Reduce the heat to medium-low and simmer,stirring, until thickened.
Stir in the vegetable mixture, add the chicken,peas and thyme and season with salt and pepper. Bring back to a simmer and cook, stirring constantly, for 5 minutes. Taste and adjust the seasoning if necessary,and remove from the heat.
Preheat oven to 200C/400F/gas mark 6.
Divide the mixture between 6 large ramekins, filling them to within 1/2 inch of the top. Roll out the pastry on a lightly floured surface and cut into six rounds 1 inch larger than the diameter of the ramekins.
Put the rounds on top of the filling, then fold over 1/2 inch all the way around to make a rim. Cut a small cross in the centre of each cross.
Put the ramekins on a baking sheet and brush the pastry tops with beaten egg.bake in a pre heated oven for 35-40 minutes, until the pies are golden brown and bubbling. Remove from the oven and allow to cool for 15 minutes before serving.
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|Serving Size: 1 Serving (728g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 561 (51%)|
|Amt Per Serving||% DV|
|Total Fat 62.3g||83 %|
|Saturated Fat 20.1g||100 %|
|Monounsaturated Fat 30.8g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 157.6mg||48 %|
|Sodium 976.7mg||34 %|
|Potassium 1228.9mg||32 %|
|Total Carbohydrate 80.2g||24 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 74.9g|
|Protein 55.1g||79 %|
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Calories per serving: 1108
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