Tomato Chicken Pie

This is a nice change from the more traditional creamy style chicken pie. The flavor is nicely balanced between the tomato and mushrooms, with a few cherry tomatoes tossed in for maximum explosions.

Ingredients:

x2 Chicken breasts (or any chicken meat) chopped or shredded
A few sticks of celery
A clove of garlic
salt and pepper
A handful of fresh mushrooms
Onion
Tin of tomato
A few cherry tomatoes
Pinch of sugar
splash of white wine
Stock if required
Short crust pastry
feta to garnish (optional)

Heat oven to 200' c. Gently fry onion and celery until soft, add garlic and chopped chicken. When chicken has browned, add tin of tomato, seasoning, sugar and a splash of white wine. Leave this to cook down slightly and when nice and thick remove from the stove and set aside to cool (you can add a dash of flour to thicken at this point).

Roll out your pastry, set in pie plate and weigh down. Pop in a hot oven for 10 minutes and remove, leave to cool. Cut remaining pastry into strips for the top. When pastry and chicken mix are both cool, toss in some cherry tomatoes and place chicken mix in pie. Either lace or just put pastry strips on top with feta between and pop in oven for 20 - 30 minutes or until golden brown on top.