Preheat your oven to 200°C. Place the 4 chicken thighs on a baking tray and roast for around 25 minutes, or until the skin is golden, crisp, and irresistible.

While the chicken roasts, start your sauce on the hob: Melt 2 tbsp butter in a saucepan. Add the minced garlic and parsley, letting them soften (but not brown). Sprinkle in the flour, stirring to make a roux. Gradually whisk in the milk, forming a smooth béchamel. Pour in the chicken stock, season well, and let it simmer until thick, glossy, and luxurious. Once thickened, turn off the heat and let it sit.

When the thighs are cooked: Remove them from the oven. Peel the crispy skins off carefully and place them on paper towel to drain. Remove the meat from the bones and shred it. Stir the shredded chicken into your sauce and let the mixture cool slightly. Transfer the pie filling into a medium-sized pie dish.

Put the breadcrumbs into the tray, letting them absorb the residual chicken fat. Chop the cooled chicken skins into tiny, crunchy pieces and toss them through the crumbs. In a small bowl, mix 3 tbsp butter, 2 minced garlic cloves, and a pinch of parsley. Add this buttery mixture to the centre of the pie filling.

Lay the puff pastry sheet over the dish. Brush generously with egg wash. Scatter the chicken-skin breadcrumbs over the top.

Bake at 200°C for 15 minutes, then reduce the temperature to 180°C and bake for another 10 minutes.