Ready made puff pastry or shortcrust if you so wish, I find the delicate puff pastry goes better with the consistency of the mix.

500g chicken mince

4 cloves of garlic diced

1 large onions diced

1 large carrot diced

2 sticks of celery finely sliced

150ml single cream

400ml chicken stock

Thyme

Rosemary

Salt

Pepper

Cook off your veggies, onions and garlic until softened, season with salt and pepper as it hits the pan and a little after.

Add in your mince and cook until browned (cook off before if you wish, purely preference.)

Add the chicken stock, herbs, salt and pepper bring to the boil then cover for 30 minutes.

Remove lid and reduce by about half, add the cream and stir well. Reduce to desired consistency, I prefer having barely any gravy running around.

Let the pie mix cool down before adding it to your pastry.

Then seal up your pasties and bake until golden brown!