Preheat oven to 375 levels.
In a frying pan over medium warmth, soften the butter.
Add the onion and cook dinner for 10 minutes. Then add the salt, pepper, flour and herbs and cook dinner for 3 to 4 minutes.
Pour within the hen inventory and produce to a boil. Cut back to low warmth and add the hen, then simmer till the stew has thickened barely and the hen has cooked, about quarter-hour.
Take away the hen, add the milk, then cook dinner for a further 4 minutes. Take away the pan from the warmth and cut up the sauce in half.
Shred the hen.
To at least one half of the sauce add the potatoes, peas and shredded hen. Season with extra salt and pepper, if desired, after which place into the fridge. Set the remaining half apart till wanted.
Lower 2-inch circles from a sheet of puff pastry and lay a spoonful of the stew on high. Cowl with a second circle of pastry and press the sides along with a fork to safe. Repeat till all the pastry and filling is used up.
Brush pastry pie with egg wash, sprinkle with black pepper and salt and place within the oven for 20 to 25 minutes till overrated and golden.
Serve instantly with sautéed greens and the remaining gravy heated up on the aspect.
