S T E P S

1. Wash the chicken breasts and cut them into cubes. The size of the cubes depends on your taste. bigger cubes if you want them chunky, smaller ones if you like them subtle.

2. Chop the mushrooms, onions, garlic and carrots into cubes as well. Again,  the size of the cubes are according to your size preferences. Also, don't forget the wash and skin the carrots and onions.

3. Take a frying bowl (i don't really know what you call it, it kind of looks like a frying pan but it is sort of  bowl-ish) and put 2 teaspoons of oil. In my case, I used corn oil. Heat it up and when it is hot enough, pour the chicken in and let it seal.

4. As the chicken cubes seal, add the other ingredients in like the vegetables, and salt and pepper.

5. Next, open the can of soup and pour half of it in (depends on the size of the pie) and some water after to dilute it. Then taste. Add more salt and pepper if you have to. Then put in 5 stalks of thyme

6. Let it cook for about 5 minutes then take it about and put it in a dish to cool  off for about.. 30 minutes. In that time, take the pastry out from the fridge and leave it on the counter.

7. In another dish, set the pastry in it and pour the cooked chicken pie ingredients in the dish lined with the pastry. Afterwards, line a layer of puff pastry to cover the dish. Remember to press the sides with a fork and also poke some holes at the top part so that the insides of the pie will be cooked throughly.

8. Preheat the oven to 180 deg celsius and bake for 60 minutes. When its done, let it cool for 10 minutes. 

SJY