Serves 4

For the chicken:

1 whole chicken, cut in half

2 carrots, roughly chopped

1 onion, roughly chopped

4 sprigs thyme

2 bay leaves

Handful of parsley stalks

2 tsp salt

1 tsp peppercorns

Water

For the filling:

¼ cup butter

¼ cup flour

250ml milk

2 Tbs Chopped parsley

For the pastry:

225g Cake Flour

125g cold butter, chopped

½ tsp salt

½ cup grated parmesan

3 egg yolks

1 Tbs ice cold water

Beaten egg for glazing

Place the chicken, vegetables, herbs, salt and pepper into a large pot, then cover with cold water. Bring to the boil, then turn down to a simmer. Cover the pot then leave chicken to poach for 30 minutes.

Remove the chicken from the stock, then set aside to cool, reserving the stock.

While the chicken cools, make the pastry – Place flour and salt into a bowl, then rub in the butter until the mixture resembles breadcrumbs.

Mix in the parmesan.

Add the egg yolks, then mix together to form a dough – if the mixture id too dry, add a little cold water until the pastry comes together into a ball.

Wrap pastry in cling film and leave to rest in the fridge for 30 minutes.

Melt the butter in a large saucepan, then stir in the flour and cook for 2 minutes over low heat.

Whisk in 3 cups of the strained, reserved stock, then add the milk. Leave to simmer for 10 minutes.

Shred the chicken into large chunks, discarding any bones and skin then stir into the sauce along with the chopped parsley, season with salt and pepper to taste.

Transfer mixture to a pie dish.

Preheat the oven to 180C

Roll pastry out then cut a few holes into the pastry before placing onto the filling.

Brush with egg wash, then bake for 30 minutes, or until the pastry is golden brown and crisp.

Serve hot.