Jessica Nguyen's Chicken Pot Pie

Ingredients

• 1 tray of Lilydale Free Range bulk drumsticks or 1 whole Lilydale Free Range Chicken
• 2 leek ends, the green part
• 2 sticks of celery and a handful of celery tops
• 2 carrots, peeled and cut in half
• 2 onions, peeled and halved
• 5 corn cobs, washed, husks pulled back and silks removed
• 1 onion, finely diced
• 4-6 cloves of garlic, finely chopped
• 2 leeks, white sections only, washed, halved and finely sliced
• 2 sticks of celery, finely diced
• 8 white mushrooms, roughly sliced
• 1 tablespoon of salt
• 1 tablespoon of white pepper
• 1 small bunch of parsley, roughly chopped
• 1 large bunch of chives, finely chopped
• 4 sprigs of rosemary, finely chopped
• 6 sage leaves, finely chopped
• 1 ½ cups of cream (milk can also be used as a substitute)
• 2 tablespoons of corn flour or tapioca flour dissolved with 2 tablespoons of cold water into a slurry
• 2 sheets (500g) of frozen puff pastry, thawed
• 1 egg, whisked for the egg wash