HOMELY CHICKEN PIE

Steps:

• Preheat oven to 200 C/400 F lijne base of a 25cm pie dish with 2 of the pastry sheets.
• refrigerate for 30 minutes.
• line with baking paper and fill with rice and blind bake for 10 minutes.
• Place remaining pastry sheet on a lightly floured board, cut into 1/2 inch wide strips.
• Meanwhile place chicken in a large saucepan; add water to cover, bring to boil 10 minutes or until cooked through.
• drain and cool and shred chicken.
• heat butter in frypan and add onion, cook 3 minutes stirring.
• whisk in flour and thyme, cook stirring 3 minutes.
• add stock and cream.
• whisk until thickened, 3 - 4 minutes.
• remove from the heat and stir in vegetables and shredded chicken, season.
• spoon the filling into the prepared pasty shell.
• arrange 6 pastry strips in the same direction onj top of the pie, twisting the pastry dough.
• Arrange the remaining strips crosswise on the top.
• fold the edges under and crimp to seal.
• Beat egg yolk and water. Brush the pastry lightly with egg mixture.
• Place pie on ojn a a baking sheet and cook until golden on top and bubbling inside, about 45 minutes.