Prep the oven:

• Preheat your oven to 220°C. A high heat will ensure a golden, flaky crust.

Make the filling using only the best:

• When making the roux, whisk in chicken broth and milk. Add a splash of white wine for an even richer flavour.

• Customise the filling with your favourite vegetables or spices. Shredded chicken, mixed vegetables, thyme, and parsley are good starting points.

• Leftover chicken or rotisserie chicken works well when strapped for time.

• Spread the pie filling evenly when adding to the crust.

Top it Off:

• Cut slits for ventilation or crimp the edges with your fingers or a fork to seal it.

Bake it golden:

• Place the pie on a baking sheet (to catch any drips) to make it easy to clean.

Cool it before you serve:

• Once the pie is done, remove it from the oven and let it cool for 10-15 minutes before slicing. This helps the filling set.