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lizzieodonoghue
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Heat the olive oil in a large, heavy-based frying pan over medium–high heat. Add the onion and garlic and cook, stirring, for 2–3 minutes until fragrant and softened.
Add the chicken, salt and pepper. Cook for 4–5 minutes, stirring regularly, until the chicken starts to turn golden.
Add the mushrooms and cook for 4–5 minutes until the mushrooms start to soften.
Add the butter and, once melted, stir through the flour.
Reduce the heat to medium–low and slowly whisk in the stock, milk and thyme. Simmer for 15 minutes, uncovered, stirring once halfway through (the sauce needs to be slowly bubbling and will thicken as it cooks).
Stir through the dijon mustard and parmesan; set aside to cool slightly.
Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
Spoon the filling into a pie dish or baking dish (if circular, approximately 30 cm/12 inches in diameter; if rectangular, approximately 30 x 20 cm/12 x 8 inches).
Arrange the puff pastry rectangles all over the top of the pie, gently overlapping each other so that they are covering the filling.
Brush the pastry with the whisked egg and sprinkle with the sesame seeds, if desired.
Bake for 30–35 minutes or until the pastry is golden and crispy.