Preheat the oven to 200°C.

Shred the meat of the chicken and discard the skin and bones. Quarter the mushrooms.

To make the velouté, melt the butter in a saucepan over low heat. Remove from the heat and stir in the flour. Return to the heat and cook, stirring frequently until the mixture turns a pale golden colour. Add half the chicken stock and stir or whisk quickly to ensure that no lumps form. Add the rest of the stock and return to the heat.

Bring to a gentle simmer and cook for 25 – 30 minutes until the sauce has thickened. Stir in the mushrooms and chicken and simmer for a further 10 minutes until heated through and the mushrooms are cooked. Add the lemon juice to taste and season with a pinch of NOMU Roast Rub, Salt and Pepper.

Once the filling has cooled completely, spoon into individual ramekins or one large pie dish. Cut the pastry out to cover the pie in a lid shape, leaving 2cm extra pastry around the circumference. Brush the edges of the ramekins or pie dish with egg wash and place the pastry on top pressing down around the edges to seal. Brush the tops with the egg wash and cut an X in the centre of the pie(s) to allow the steam to escape during cooking.

Bake for 20 – 25 minutes, until the puff pastry has risen and is golden. Turn down the heat to 180°C and bake for a further 15 minutes

Note: A velouté is a béchamel sauce made with light stock instead of milk.