John’s PIE PERFECTION

50g butter
6 celery sticks, finely chopped
2 leeks, cut into 1cm rounds
50g plain flour, plus extra for dusting
300ml chicken stock
150ml single cream
200g button mushrooms, halved
750g leftover roast chicken, bones and skin removed, shredded
4 tbsp chopped flat-leaf parsley
350g ready-rolled puff pastry
1 egg yolk, beaten with 1 tbsp milk

Melt the butter in a large saucepan. Add the celery and leeks and cook for 5 mins, stirring constantly. Add the flour and cook for 1-2 mins more, stirring to make a paste. Gradually stir in the stock and cream, bring to the boil, then reduce the heat. Cover and simmer for around 15 mins. Remove from the heat and add the mushrooms and chicken.