Ingredients​

• 2 sheets frozen puff pastry, thawed
• 1 kg boneless skinless chicken breasts, cut into 1-inch pieces
• 1 teaspoon salt, divided
• 1 teaspoon pepper, divided
• 4 tablespoons butter, divided
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 1 teaspoon minced fresh sage or 1/4 teaspoon rubbed sage
• 1/2 cup plain flour
• 1-1/2 cups chicken stock
• 1 cup plus 1 tablespoon cooking cream, divided
• 2 cups frozen mixed vegetables
• 1 tablespoon lemon juice
• 1 large egg yolk

Directions​

1. Preheat oven to 200°C 180 fan-forced.
2. Toss chicken with 1/2 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until browned, 5-7 minutes. Remove from pan.
3. In same skillet, heat remaining butter over medium-high heat; saute onion until tender, 5-7 minutes. Stir in garlic and herbs; cook 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in stock and 1 cup cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes.
4. Stir in vegetables, lemon juice, chicken and the remaining salt and pepper; return to a boil. Transfer to a greased 10 cup.square or oblong baking dish.
5. Make a lattice pattern with pastry : Cut 1 sheet crosswise into six 2-in. strips; cut remaining sheet lengthwise into five 2-in. strips. Place strips on top of pie, closely weaving strips to make a 12x10-in. lattice.
6. trim pastry to fit.
7. Whisk together egg yolk and remaining cream; brush over pastry. Bake, uncovered, until filling is bubbly and pastry is golden brown, 45-55 minutes. Cover loosely with foil if pastry starts getting too dark. Let stand 15 minutes before serving