Start by making the pastry. Rub half of the chilled butter into the flour. When it’s well dispersed, stir in the rest of the butter leaving the pieces whole

Mix in half of the beaten egg and then gradually add cold water, bit by bit, until you have a block of dough that leaves the bowl clean. You will be able to see some lumps of butter but that’s what you want at this stage

Shape the dough into a ball and roll out on a floured surface to a circle about the size of a dinner plate. Fold into three and then turn the folded dough at 90° angle. Roll out again and then fold into three again. Repeat this for about 6 or 7 goes (I always lose count)

Fold up again, wrap the block up in cling film and leave in the fridge until required

In a large frying pan soften the shallots, celery and leeks in butter then add the carrots and the garlic. You want to fry them all up until the leeks are soft and the onion is becoming translucent

Now stir in the cooked chicken and stock, bring to a simmer then add the crème fraîche. Take off the heat and set aside briefly whilst you roll out the pastry lids

Preheat the oven to 200°C/gas mark 5

Roll out your prepared pastry on a floured surface and cut lids to fit 4 individual pie dishes

Put the filling into the dishes, cover with pastry and brush with the rest of the beaten egg. I used the off-cuts for decoration just by slicing them into triangles and spreading them out over the top (which reminded me of the title sequence to Saved by the Bell)

Bake for 20–25 minutes or until the pastry is golden brown. Serve with mashed potato, seasonal greens and gravy