Put your chicken in a large bowl, add the tablespoon of oil, then season with salt and pepper. Mix to coat. Over a medium heat, using a large deep frying pan add chicken and cook, sealing it off for 10 minutes or until browned making sure you turn both sides. Add hot stock which is the water and Broth of Life mixed together. Allow the chicken to simmer in the broth for 25 mins.
Take the chicken from the broth and transfer to a plate. Strain your broth off into a medium saucepan. Cook this broth for 30 minutes or until it has reduced to about 400ml.
Preheat oven to 190°C. With the extra oil heat over a medium heat in a large non-stick frying pan. Pop in your onion, garlic and leek and cook for 10 minutes or until your onion starts to caramelise.
Toss in your butter, mushroom and thyme leaves and cook for about 5 minutes. Season to your liking with salt and pepper. Add flour, stirring for 2 minutes.
Add to the pan the reduced stock, and stir for 2-3 minutes continuiously. Pop in your cream and mustard and whisk through. Remove from heat and stir in your fresh parsley.
With your cooked chicken dice and add to your pan, stirring in gently, the consistency should be thick & creamy.
Use 6 ovenproof ramekins 200-250ml capacity and measure the diameter of one of these. With your puff pastry sheets cut these into 6 circles, 3cm larger than diameter of ramekin. We used a small side plate to make ours. With your egg, brush the edges of ramekins and spoon in the filling and top with pastry circles. Use a fork to pleat the pastry to seal. At the centre of each pastry circle pierce with a small sharp knife and brush with egg to seal. Bake your pies for about 20 minutes or until golden.
