Breakdown chicken into bite size pieces.

Dice the carrots and celery quite small, set aside.

If you have chicken carcass, place it in a large pot, cover with water, add a bay leaf and simmer gently for 45 minutes. Remove carcass, strain stock and set aside. This is just a very basic chicken stock.

In a large heavy bottomed pot on or Dutch oven on high heat, add olive oil. Once hot, place your chicken pieces and toss until brown. Remove chicken from pot and set aside.

In the same pot on low to medium heat, add the butter, once melted add the chopped brown onion, sliced fine bacon lardons and thyme. Cook until golden brown (slightly caramelized) then add the minced garlic and sweat 30 seconds. Stir occasionally. Add the carrots and celery, flour, mix well and cook for 5 minutes. Then deglaze with the red wine. (Grab yourself a glass of course) Turn heat to high and let the wine reduce by half. Add the tomato paste, chicken stock, and bay leaf, the chicken pieces, diced mushroom, salt and pepper, and leave to gently simmer for 40 minutes as you occasionally mix. (taste for seasoning and adjust if required). Leave to cool. Once cool enough, you can refrigerate.

Using a 9 inch baking cake pan, grease it thoroughly using butter. Line it with your pie crust, and trim edges using a knife. Cover with cling film, and to avoid shrinkage, leave to rest 30-60 minutes in the fridge.

Preheat your oven to at 340°F – 170°C

Once rested, fill your lined pie dish with the chicken mixture, ensure you pack it nicely into the corners, then flatten the top.

Separate an egg, and place the yolk in a small bowl. Using a pastry brush, brush the top edges of the pastry with the egg yolk.

Cover the top with more pie crust and trim away any excess pastry around the edges. You can crimp the sides or use a fork to create a design along the edges.

Coat the top using the rest of the egg yolk (You can optionally add a tablespoon of cream to the egg yolk, to make it easier to spread). Sprinkle sesame seeds from up high. Cut a small triangle in the centre to help release the steam. In a convection oven, bake for 45 min at 340°F – 170°C. You should see steam and bubbling in the centre hole once cooked. Cook 15 to 20 per cent longer in standard oven.

Once cooked, leave to cool at room temperature for 45 minutes or longer. Place a plate over the top, flip upside-down, place a serving plate on top and flip back again. To reheat, place in oven.