Directions

1. Preheat the oven to 180 degrees Celsius.
2. Bring a pot of water to the boil and add the chicken breasts. Allow to simmer for 20 minutes then strain and dice the chicken into bite sized pieces.
3. While the chicken is cooking, melt a knob of butter with a dash of olive oil over medium heat and add the onion and a large pinch of salt. Allow to sweat until soft and translucent.
4. Add the garlic and stir for a few seconds, then add the second knob of butter. When the butter is melted, add the flour and stir for a minute. Add the wine, turn up the heat, and stir vigorously for a minute.
5. Turn the heat back down and add the milk bit by bit, stirring constantly as you go. You will have to judge how much milk to add as this will depend on how thick you want the sauce. Add it slowly so you can judge. You can always add more milk later if you want to thin out the sauce a bit.
6. Add the chicken stock pots (no water), vegetables, chicken, thyme, salt and pepper. Turn the heat down low and leave with the lid on for 10 – 15 minutes to cook the vegetables.
7. Sprinkle some flour on your work surface and place the puff pastry on the flour. Roll out slightly until about the thickness of a 1 euro coin, or a little thinner.
8. Cut out thin strips of pastry and stick to the edge of your dish, using the beaten egg to help stick the pastry. Then brush the strips of pastry with the egg and place the remaining sheet of pastry on top. Press down the edges with a fork and trim off any excess pastry with a sharp knife.
9. Cut a few slits in the top and brush with the egg wash. Cook in the oven for 30 minutes, until golden brown.
10. Serve with creamy mashed potatoes.