Chicken and Vegetable Pie

Cooking directions

1. Prepare Filling:
   Preheat oven to 200°C. 
   In a large deep frying pan, melt butter over medium heat.  
   Add the onion and garlic, cooking until softened.  
   Add the chicken pieces and cook for 5–7 minutes, stirring occasionally, until the chicken is cooked through and lightly golden.  
   Stir in the flour and cook for 1 minute, stirring constantly to make a roux.  
   Gradually pour in the cream and add the stock cube. Continue to stir until the sauce thickens (about 3–5 minutes).  
   Stir in the frozen vegetables, salt, pepper, and thyme. Simmer for 2–3 minutes, let it reduce, then remove from heat.

2. Assemble Dish:
   To assemble the pie, pour the filling into a pie dish (around 23cm diameter).  
   On a flour dusted surface, unroll the pastry and cut it into 2cm strips. Place the strips on top of the pastry dish and interweave it to make a lattice. Pinch the excess pastry around the edges to finish it.  
   Brush with beaten egg for a golden finish.  
   Place in the preheated oven and bake for 25–30 minutes, or until the pastry is golden brown and crisp, and the filling is bubbling underneath. 
   Remove from the oven, brush with garlic butter and sprinkle parsley. Let it cool slightly before serving. The filling will thicken as it rests. 

3. Serve:
   Serve with steamed broccoli.