Take out puff pastry sheets from freezer and allow to defrost for 5 mintues

Make sure hands are thouroughly washed. Separate the skin, stuffing, bones etc from the whole chicken with your fingers and place the good chicken in a bowl. Use the kitchen scissors to snip the chicken inside the bowl to make smaller pieces

Use the green brush to brush the base of the larger silver pan with margarine. Place 2 sheets of puff pastry to cover the base of the pan. Pierce random holes holes in the pastry with a fork to cook the pie better. Put the pan in the over on 180° for 8 minutes

In the medium silver pot add 1 tablespoon of margarine and the flour and a crushed chicken stock cube. Mix on low heat. The add the milk and the cheese and wisk for 5 minutes to become thick. If it doesn't thicken add more cheese

Add the chicken pieces to the sauce and stir. Pour sauce into tray that was in oven.

Cover the pie with another two pastry sheets. Bake for 20 minutes 180°