Step 1

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

Step 2

Place lid on, simmer gently on medium low for 15 minutes (do not boil, can make milk split).

Step 3

Remove chicken, shred or dice (don't worry if inside a bit uncooked). Cover pot and set poaching liquid aside.

Step 4

Chicken Pot Pie:

Step 5

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

Step 6

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

Step 7

Add flour and stir for 1 minute.

Step 8

Add about half the reserved poaching liquid and stir until all flour is incorporated - it will be a thick sludge.

Step 9

Add remaining milk broth, parmesan, pepper. Stir.

Step 10

Add chicken and peas, stir.

Step 11

Once mixture is heated (you'll see steam), cook for 3 minutes to thicken the sauce, stirring regularly. (Note 3)

Step 12

Remove from heat. Spoon into oven proof pots - 4 large or 6 small (Note 4). Cool in fridge at least 30 minutes. (Note 5)

Step 13

Meanwhile, remove puff pastry from freezer to partially thaw. Then use a bowl as a guide to cut rounds from the pastry about 2.5cm / 1" wider (all the way around) than the pots - be generous!

Step 14

Preheat oven to 180C/350F.

Step 15

Brush edge of pots with egg. Top with puff pastry, folding down the edges.

Step 16

Brush pastry with egg. Cut a 2cm / 2/3" slide in the middle with a small knife.

Step 17

Bake 35 - 40 minutes until deep golden.

Step 18

Serve immediately!