For the Pie Crust: rub in cold butter in flour and salt till it resembles breadcrumbs.
Add egg and water and mix to a dough.
Let shortcrust rest for 30 minutes in fridge wrapped in cling.
For the Filling: Melt butter and add onions saute till transparent.
Add flour, salt and pepper, remove from flame and slowly stir in milk and chicken stock.
Now cook using a whisk simmer till thick.
Add in chicken, peas, carrot, celery, heat through, remove and set aside.
Line the pie plate with the shortcrust dough, line with paper and baking beans and bake blind for 10 minutes on 180 degrees C.
Remove paper and beans and bake further 5 minutes.
Cool on a wire rack and put chicken and vegetable mixture in it.
Top carefully with the puff pastry dough and seal edges, trim excess dough.
Make several slits on the top pie layer to allow steam to escape.
Bake at 180 degrees C for 30 minutes or until pastry is golden and filling is bubbly.
Let stand 10 minutes before serving.
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