Chicken Pie

Directions

• In one saucepan melt butter and add the flour, mix until combined to make a Roux (thick)
• In a seperate saucepan boil the stock and add it to the Roux 1/3 at a time only adding the next 1/3 when the 1/3 before has completely absorbed into the Roux, stirring with a wooden spoon constantly over a low heat. This method will prevent lumps and prevent the veloute burning. Use a whisk to break up any lumps if needed. You should now have a thick veloute.
• Remove all the chicken from the bone and dice.
  Small dice all the veg and chop the garlic fine. In seperate pot sweat the garlic and all the veg. Slow cook it with a lid on until tender and no colour. Then add all the tender veg to the thick veloute, stir until combined. Now add all the chopped chicken, stir to combine, then add 45 mls of cream to lighten the mix. Stir until you have a smooth filling. Then allow to cool completely in the fridge.
• Take a puff pastry sheet and roll it a little to prevent it puffing up too much. Then line the pie tin. Scoop in the pie filling. Add a lid to the pie.
  Mix one egg yolk and 5mls of cream to make an egg wash. Brush egg wash around the rim of the lid and then crimp the base pastry and the lid pastry together using the egg wash as a glue.
• Once pie has been completely crimped, brush the entire top of the pie with egg wash and sprinkle on some sesame seeds. Bake in a preheated oven 180c for 30mins until golden
• The filling will be very hot once they come out of the oven. Let them stand for 5-10 mins before removing from pie tin then tuck in.