Pre-cook the chicken by boiling in salted water for 10 to 15 minutes or until fully cooked and easy to pull apart using two forks.

Melt the butter in a large saucepan and add the flour, whisking to remove all lumps. Stir in the chicken stock and whisk again to a smooth consistency. Continue cooking over a medium heat until the sauce thickens slightly. Season with salt, pepper and smoked paprika until taste is as desired.

Add the shredded chicken potatoes, carrots, cream, and garlic to the sauce. Cook the vegetables in the sauce for two to three minutes. Roll out the puff pastry using a bit of extra flour and then cut the pastry around the dish that will be used for baking (a few centimetres wider so the pastry stays in place). Pour the chicken and sauce into the baking dish and then cover the dish with the cut-out pastry. Brush the pastry with egg to achieve a golden crisp.

Bake the pie for 25-30 minutes until the pastry is golden brown and the inside is bubbling. Serve hot with roast or mashed potatoes.