Chicken Pot Pie

Step 1: Place the milk, broth and stock powder in a large saucepan. Bring to a very gentle simmer over medium heat, then add the chicken and thyme.

Step 2: Cover and simmer gently over medium-low heat for 15 minutes. Do not boil, as the milk can split.

Step 3: Remove the chicken and shred or dice it; it is fine if the inside is still a little undercooked. Cover the pot and set the poaching liquid aside.

Step 4: Melt the butter in a large pot over medium-high heat. Add the garlic and onion and cook for 2 minutes. Add the dried thyme, carrot and celery; cook for 3 minutes or until the carrot is softened.

Step 5: Add the wine. Stir, scraping the bottom of the pot, and cook for 1 1/2 minutes or until the wine is mostly evaporated.

Step 6: Add the flour and stir for 1 minute.

Step 7: Add about half of the reserved poaching liquid and stir until all the flour is incorporated. The mixture will be very thick.

Step 8: Add the remaining poaching liquid, Parmesan and pepper. Stir.

Step 9: Add the chicken and peas and stir.

Step 10: Once the mixture is heated through and steaming, cook for 3 minutes to thicken the sauce, stirring regularly.

Step 11: Remove from the heat. Spoon the filling into 4 large or 6 small ovenproof pots. Refrigerate for at least 30 minutes to cool.

Step 12: Meanwhile, remove the puff pastry from the freezer and let it partially thaw. Use a bowl as a guide to cut pastry rounds about 2.5 cm (1 inch) wider all the way around than the pots.

Step 13: Preheat the oven to 180°C (350°F).

Step 14: Brush the rims of the pots with egg. Top with the puff pastry, folding the edges down over the pots.

Step 15: Brush the pastry with egg. Use a small knife to cut a 2 cm (2/3 inch) slit in the middle.

Step 16: Bake for 35–40 minutes, until deep golden.

Step 17: Serve immediately.