Put the flour and butter in a food processor and pulse until it looks like sand. Add 2 or 3 tbsp of cold water and pulse until it starts to come together. Add more water if needed by the tbsp. Just as it starts to come together tip out onto the work surface and knead until it is pliable. Cover it in clingfilm and chill. The picture shows the mixture ready to turn out onto the work surface

Preheat oven to 180 C. Put the milk, chicken, onion, bay leaves and crumbled stock cube in a saucepan and simmer for 15 minutes. Strain liquid into a jug and cut up chicken into chunks.

Put mushrooms and 50g of butter in a frying pan and fry for five mins. Sprinkle the 50g of flour over the mushrooms and stir in thoroughly. Add the thyme sprigs and mustard followed by the strained milk and bring to a simmer until thickened. Keep stirring throughout. Simmer for ten minutes ,add the cream and chicken and season to taste.Take your time tasting for this.I sometimes add Knorr Touch of Taste Chicken to add extra seasoning and chicken flavour. Remove the thyme sprigs.

If using the shortcrust pastry divide into ⅔ and a ⅓ and roll out 2 circles to a pound coin thickness and line the pie dish with the bigger circle leaving an overhang and fill the pie with the filling. If using puff fill the pie dish with the filling and apply 2 cm strips around the rim of the pie dish. Trim the over hang with a knife. Brush the rims with water.

Place the pastry lid on top and pinch the edges shut with your fingers or a fork. Make two 2 cm slits in the middle of the pie to let steam escape. Brush all over with the egg wash.

Bake the shortcrust pie for about 45 minutes and the puff pie for about 30 minutes. If either start to catch on top then cover with silver foil.

Apply to Wild Eyed And Manic Face.