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Using a frying pan add the butter, onion, garlic, parsley, flour, thyme, carrots, celery and seasoning and fry for 10 – 15 minutes.
Add the pepper sauce and chicken stock and simmer for 10 minutes.
Remove from the heat. Add the chicken and peas and mix together.
Line a greased pie dish with one sheet of puff pastry. Add the chicken filling.
Top the pie with the second sheet of puff pastry. Trim the edges of excess pastry and crimp using a fork.
Slice a slit in the centre of the pie and brush with egg wash.
Bake for 30 – 40 minutes until pastry has cooked through and golden.
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