Put the chicken, carrots, leeks, onion, bay leaves and peppercorns into a large saucepan, cover in water, bring to the boil then simmer for 1 hour.
Leave to cool then drain off the stock and shred the chicken meat off the chicken.
Pre-heat the oven to 200c.
In a large pan melt the butter, whisk in the flour and then the stock to make the sauce before finishing with the cream. Add the chicken, mushrooms and parsley to the base of a pie dish pour over the sauce and cool.
Brush the edge of the pie dish with egg wash then place the pastry over the chicken mixture. Crimp the edges, egg wash and decorate with pastry leaves. Pop onto a baking tray and bake for 1 hour until golden brown.
Put the chicken, carrots, leeks, onion, bay leaves and peppercorns into a large saucepan, cover in water, bring to the boil then simmer for 1 hour.
Leave to cool then drain off the stock and shred the chicken meat off the chicken.
Pre-heat the oven to 200c.
In a large pan melt the butter, whisk in the flour and then the stock to make the sauce before finishing with the cream. Add the chicken, mushrooms and parsley to the base of a pie dish pour over the sauce and cool.
Brush the edge of the pie dish with egg wash then place the pastry over the chicken mixture. Crimp the edges, egg wash and decorate with pastry leaves. Pop onto a baking tray and bake for 1 hour until golden brown.
