Ingredients 

Serves 6

For the filling

• 25 Grms Salted Butter
• 1 Tsp minced garlic
• 1 Chicken stock cube
• 500 Grms chicken breast sliced into about 2 cm cubes
• 1 Tsp Onion granules
• 1/2 Tsp ground nutmeg
• 1/2 Tsp salt
• 1 heaped TBSP of sauce flour
• 600ml milk

For the pie crust

• 1 pack ready rolled short crust pastry
• 1 pack ready rolled puff pastry
• 1 Egg, beaten

Method

Pre heat the oven to 180 C.

In a pan melt the butter on a medium heat and add the minced garlic, you do not want the garlic to brown. Crumble the stock cube in and stir until the cube melts down into the butter and garlic then add the chicken pieces and cook until all of the chicken has turned white. Add the onion granules, nutmeg and salt and cook for 2 minutes before turning the heat up, adding the sauce flour and cooking so the chicken pieces turn a golden colour. Pour in a little of the milk at a time and continue stirring so that the mixture doesn’t catch on the base of the pan and once all of the milk has been added continually stir until the sauce thickens, once this happens turn off the heat and allow to cool while you prepare the pie crust.

Using a pie dish or oven proof dish around 20 cm x 27 cm , use the short crust pastry for the base then tip the pie mixture in and place the puff pastry on the top ensuring to over lap the 2 pastry’s on the sides so you can crimp them together using a fork around the edge to form a seal. Pierce a few small holes towards the centre of the pie to allow any steam to come out and brush with the beaten egg before placing in the centre of the oven for 30 minutes or until the pastry is golden and risen.