cooking

Pre heat your oven to 180 degrees.
Season your chicken and coat in olive oil.
Place the chicken on a tray skin side up and roast in the oven for 25 minutes until golden and cooked through and leave it on the side to cool.
In a heavy based pan, melt the butter and add the flour and cook out like a roux.
Add the milk and cream and whisk until smooth.
Cook gently until it thickens (approximately 15 minutes).
Add the mustard and parmesan and season to taste.
Chop up the chicken into bite sized pieces and stir through.
Finally add the wild garlic and stir in.
Season again to taste and chill the mixture.
Line a suitably sized pastry tin with the pastry.
Fill generously with the mix.
Top the pie with pastry and crimp the edges with your fingers.
Brush the pie with the egg yolk mix and poke a little hole in the centre to let the steam come out.