Chicken and Mushroom Pie

1 lb boneless chicken cut into cubes

2 med onion's sliced

1 tin button mushrooms or fresh

1 8 floz fresh cream

1 cube chicken stock in 1 pint water

salt/pepper to taste

1 block puff pastry or 2 rolled pastries

1 egg beaten

2 tbsp butter
1 tbsp cornflour

Heat butter and fry onion's until light brown add chicken and cook well, add in mushrooms, in jug mix the stock water, fresh cream and cornflour and mix well, add to the chicken and salt and pepper to taste, cook for a while until sauce thickens, the consistency should not be too thick or too runny so add more cornflour if needed. Pour into a baking dish and set aside to cool.  Roll out your pastry until is it bigger then the size of the dish, trim the edges of the pastry and use these trimmings to put on the rim of the dish then place the pastry over the dish and press onto the rim, the trimmings should hold the main pastry to the dish, brush with egg and bake for 45 min or until golden brown on gas mark 5.