Before you begin making the pie, have your pastry made and ready to use...
1) Melt the butter in a large frying pan on a medium heat. Cook the onions until softened and then add the chicken and garlic. Cook until the chicken is white.
2) Sift in the flour and stir so all the mixture is coated.
3) Gradually add the milk stirring continuously so the flour and milk combine to create a
4) Add the mushrooms and crumble the stock cubes into the mixture. Stir well. Season with sauce and pepper and allow to simmer for a few minutes. (If the sauce becomes
too gloopy add more milk).
5) Pour into an oven-proof dish and gently cover with pastry. Pinch the pastry to the side of the
dish and baste with egg yolk. Ensure the top is pierced to allow hot air to circulate whilst
6) Bake for 30 minutes until the pastry is nice and golden.
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