Finely slice the mushroom, leek, and onion. Then peel and grate the carrot.

Place the chicken thighs in an oiled medium-high heat pot. Let these cook until they start to brown - they do not need to be fully cooked.

Once the chicken thighs have some colour, remove them from the pot. Use a small amount of chicken stock to deglaze the flavour on the bottom.

After doing this, add in the sliced onion and crush the garlic. Sauté the garlic and onion until the onion begins turning translucent.

Add in the leek and mushrooms. Leave to sweat for a few minutes so they soften.

Whilst the vegetables are sweating, cut the chicken thighs into bite size pieces. Place the chicken back into the pot with the vegetables.

Season with paprika, garlic powder, onion powder, chicken powder, and italian herbs.

Sprinkle the flour over the chicken and vegetables. Make sure to coat everything, wait a couple minutes to cook the flour.

Pour in the chicken stock, thoroughly mix so that the flour and stock are combined.

Bring to a rolling boil, then place a lid on the pot. Lower the heat and let simmer for 20 minutes.

Whilst the gravy is cooking, preheat the oven to 180℃.

After the 20 minutes have finished, spoon the pie’s filling into an oven safe dish. Place a layer of puff pastry over top, make sure all is covered.

Combine melted butter with an egg in a small bowl. Poke holes in the pastry with a fork, then use a pastry brush to spread the egg wash over it.

Place the pie in the oven for 10-15 minutes. Cook until the pastry puffs up and is golden brown. Let cool for a few minutes then it’s ready to serve!