Instructions: Cut chicken into 1 inch cubes and pat dry.

In saucepan melt butter with oil over medium high heat until butter foams and subsides.

Add chicken cooking for 7 to 10 minutes or until golden.

Remove with slotted spoon and set aside.

In same pan cook onion, carrot and celery over medium high heat for 5 to 7 minutes or until softened.

Stir in salt, thyme, pepper and bay leaf.

Pour in 2 cups stock, and bring to a boil.

Blend flour with remaining stock.

Stir flour mixture into pan cook over medium heat until sauce thickens and becomes smooth, stirring constantly.

Simmer for 8-10 minutes longer or until vegetables are tender crisp.

Remove from heat.

Remove bay leaf.

Add peas, parsley and chicken.

Spoon equal portions into 4 2 cup oven proof bowls.

Roll pastry to 1/4 inch thickness.

Cut out circles 1 inch wider then tops of bowls.

Stir together egg yolk with water and brush lightly over outside rim of bowls.

Lay pastry over bowls pressing to outside.

Brush remaining egg yolk over pastry.

Cut an X in centre of each pastry covered bowl.

Bake in a DGF-400 oven for 30-35 minutes or until pastry is golden brown and filling is bubbly.

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