With a flaky crust and tasty filling, this chicken and ham pie requires minimal effort for a delicious reward.
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Preheat oven to 230°C. Heat the oil in a large frying pan over medium-high heat. Add the chicken and cook, stirring occasionally, for 4-5 mins or until golden. Add the onion and cook, stirring, for 2 mins or until the onion softens. Add the ham and mustard powder and stir to combine. Add the soup and cook, stirring, for 2 mins or until the mixture comes to a simmer. Remove from heat. Add the broccoli and stir to combine. Season.
Spoon the chicken mixture into an 8-cup (2L) baking dish. Top with the pastry and use a fork to seal the edges to enclose the filling. Lightly brush with the egg.
Bake for 20-25 mins or until the pastry is puffed and golden. Divide the pie among serving plates and serve immediately.