Cook time: 40 minutes 

Prep time: 60 minutes 

Serves: 6-8

1 size 14 chicken 

2 litres cold water

200 gm un-iodized salt

2 tbsp unsalted butter

2 tbsp flour

1 onion, peeled and sliced

4 cloves garlic, crushed

500 ml chicken stock  

1 tbsp dijion mustard

1 lemon, zested

1/2 cup finely grated Parmesan

2 sheets puff pastry

1 egg

Whisk the salt into the water until dissolved. Submerge the chicken into the brine and place into the fridge over night or 12 hours. 

Remove the chicken from the brine and place into a pot and cover with cold fresh water. Place on medium heat and slowly bring up to the to the boil, Simmer until cooked or until the chicken reaches a internal temperature of 75*c.

Once the chicken is cooked, turn off the heat and allow to cool in the liquid,. Once cool enough to handle remove the chicken and shred down the meat, discarding the bones and skin.  

Place the sliced onions and garlic into a pot and melt the butter, slowly saute the onions and garlic until soft. Add in the flour and cook for a further minute. Slowly start to add the chicken stock, stirring in between each to remove any lumps. Once all the stock has been added bring up to the boil and season with salt. Turn off the heat and add in the chicken and mustard.

Spray a family size pie dish with cooking spray and lay a sheet of pastry in the bottom, cutting around the edge. Spoon in chicken mix. Topped with parmesan and lemon zest. Whisk egg and brush onto the edge of pastry  Lay the second sheet of pastry on top. With your fingers, press the two sheets of pastry together around the edges. Prick the top sheet with a fork and brush with eggwash.  

Bake pie in oven on 180*c for 40 minutes.

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