1 whole roasted or boiled chicken
2 tablespoons vegetable oil
1 onion, peeled and diced
2 tablespoons flour
1 can chicken stock or 3 cups fresh chicken stock
1 cup frozen peas
2 large carrots, peeled and chopped
3 sprigs of parsley, chopped
2 tablespoons plain yogurt
salt and pepper to taste
2 sheets ready rolled pastry
1 egg yolk mixed with 2 tablespoons milk for glazing Remove the chicken from the bone and chop it up. Add vegetable oil to a saucepan and saute onions until they are soft. Add the flour and stir. Then add the chicken stock. Add the chopped chicken, celery, and carrots and stir some more. Take away from the heat and add the yogurt and the chopped parsley. Stir and add salt and pepper. Grease a deep 9 inch pie plate and line the bottom with one ready rolled pastry. Make sure there's a little bit of pastry overlapping. Pour the filling into the pie plate. Brush the edges of the pastry with the milk and egg yolk glaze. Gently place the other ready rolled pastry on top. Press the edges of the pastries together to seal. Trim off any extra pastry and press around the pie with a fork. Cut 4 steam holes on the top and brush the top of the pastry with the rest of the glaze. Bake in a 425F degree (220C degree) oven for 30 to 35 minutes.