Almost Fat Free Chicken and Mushroom Pot Pie

Cut squash in half, scoop out seeds. Peel squash and cut into cubes. Place in a medium sized saucepan and cover with cold water. Bring to a boil and cook until tender when pierced with a fork.Drain well, then mash and leave to cool.

Chop the mushrooms and dice the chicken.

Cook the chicken and mushrooms in a saucepan with no oil (the juice from the mushrooms will stop the chicken from sticking) until the chicken is thoroughly cooked.

While  waiting for the chicken to cook, add the egg and flour to the mashed cooled squash, mixing to form the pastry.

Drain chicken and mushrooms, and add mushroom soup & water, keeping on the heat so that they mix well (about 2-3 minutes).

Roll the pastry out on to a well floured surface (it wil be very sticky so use loads of flour).

Line the 3 non stick pie tins (or disposable ones which have been greased to prevent sticking) with pastry, pricking the bottom of the tins to prevent the pastry from going soggy.

Spoon filling into the pastry lined tins  and use remaining pastry for the lid.

Brush with egg wash glaze if desired.

Bake in a pre-heated oven on 200 degrees C for 30 minutes or until golden.