Learn how to make a classic roast chicken pie with onions, thyme and mushrooms. A delicious home mad

Ingredients

• 350g cooked chicken (leftover from the roast)
• 150g cooked ham
• 1 large white onion peeled & finely diced
• 200g chestnut mushrooms cut into quarters
• sprig thyme leaves only
• 20g flour
• 20g butter plus a extra 5g
• 250 ml hot chicken stock
• 1 tsp. Dijon mustard
• Handful of flat parsley leaves chopped
• Sea salt and cracked black pepper to taste
• 500g Short crust pastry
• 1 egg yolk beaten with a little milk (eggwash)