Preheat oven to 200 degrees C. Grease a pie dish. Heat the oil in a frypan, brown the onion then add the chicken and cook, stirring, till browned. Stir in the crumbled stock cube. Add the peas and corn, then add the tin of soup and mix well. Season with the salt, pepper and rosemary
Line dish with puff pastry and add the filling then top it with pastry. Bake for 20-30 mins till the top is golden.
Loved it! I read the reviews before making this dish, so I added finely chopped cauliflower and zucchini as well (anything to get extra vegies into the family!). I also added a 2 tbsp of fresh oregano and 2 tsp of dried marjoram to the fresh rosemary. Very quick and very easy. An added tip to stop the pastry from being soggy or undercooked on the bottom is to cool the mixture before adding it to the pie; I had time, so I made the mixture about half an hour before putting it into the pie dish, then straight into the oven. - 22 Sep 2012