Chicken and mushroom pie

Here's a pie that I made this afternoon. Complete with vegetables!
This is the first time I have made such a pie, and we both agreed it was very delicious. I will definitely be making it again. Below is the recipie, although I did make certain alterations to it to give my own individual twist ;-)
Ingredients for 6 pies:
for the pastry
400g shortcrust pastry, 1 egg (to glaze).

for the filling
25g butter -1 tbsp olive oil -1 large onion, finely chopped - 2 cloves of garlic - 2 chicken thighs, skinned and cut into 1.5cm square pieces - 2 large chicken breasts, cut into 1.5cm square pieces - 250g chestnut mushrooms, quartered - 3 tbsp dry sherry - 2tbsp double cream - parsley.

Heat the butter and oil in a large frying pan and gently cook the onion for about 5 min's until softened and golden. Stir in the garlic, chicken and mushrooms and cook on a high heat for around 6 min's. Add the sherry and simmer rapidly for one more minute. Then add the cream and cook for a further 2 minutes.

Reduce the temperature to medium and add any flour you may need to thicken the sauce(Simmer for a further 2 minutes if you do this). Stir in the parsley and season to taste. Set aside to cool.

Preheat the oven to 180 degrees/gas mark 4

Roll out the pastry and cut out 6 x 15cm rounds to line 6 x 10cm small individual pie tins. Press the pastry into the bottom and up the sides of each tin, allowing a little to overhang. Fill each shell with the filling and cut out 6 x 10cm rounds for the pie lids. Brush the tops with the beaten egg and bake for around 30-35 min's until golden. Leave the pies in the tins for around 5 minutes before removing them. Serve immediately.