This recipe makes at least 16 pies. You can make up all and freeze others for another day, I prefer to do this while I have energy and have the luxury of popping a pie in the oven when I want. Alternatively half the recipe. Sorry but some of us are used to cooking for an army LOL..
1 whole chicken (washed salted and roasted at 230 degrees for 40mins in a fan oven)75g real butter1 onion sliced in half moon slices3 cloves garlic ground in a pestle and mortar to a smooth paste (or gigad)2 punnets mushrooms (you can use button or oyster)1 teaspoon salt (or season to your taste but be careful as pie does not need too much salt)2 tablespoons plain flour400ml fresh milk.4 rolls of rolled puff pastry.1 egg beaten for a eggwash or alternatively use milk
Preheat oven to 200degrees once your pie filling is cooling down
Once Chicken has roasted allow to cool completely before handling. Rip chicken apart and remove all the meat from the carcase shredding the chicken meat into bite size pieces. Ensure all the bones are removed.
In a large pot melt butter add onions and fry slightly to soften the onions.
Add mushrooms and cook until mushrooms change in colour and are softened.
Add chicken and give it all a good mix.
Add flour to chicken and mushrooms at this stage the mixture will become stiff.
Finally add milk and stir well.
Season with salt and pepper and allow to simmer for 10 mins ensuring to stir from time to time.
Set filling aside and allow to cool completely.
Unpack pasty onto a large board and lay flat.
Fold pastry into 4 partitions so as to make 4 oblong pieces.
Fold each oblong into half so as to form a division.
Spoon about 2 large tablespoons onto each strip in the bottom part of the division of each oblong strip.
Egg wash sides and carefully fold the top half onto the bottom being careful to seal the pie around the edges.
Finally take a fork and press flat around the edges to create a ribbed edging