To a pan add the butter and melt down on a medium heat. Add the garlic and onion then reduce to a low heat. Cook off the onion for 10 minutes until softened.

Add in the chicken and cook off on a medium heat for 5 minutes.

Add the cream, stock pot, parsley and water. Stir well and bring to a simmer for 10 minutes until the sauce has thickened.

Preheat the oven to 200C.

To an oven proof dish add the pie filling then top with the pastry.

Whisk the egg and brush the pastry with it.

Bake in the oven for 15 minutes until the pastry is golden.

Whilst the pie is cooking, to a ramekin add the butter and garlic then melt in the microwave for 30 seconds. Mix through the parsley then brush the pastry with the butter for the final 5 minutes of cooking.