Pot pie with chicken teriyaki and ginger

Ingredients:

• 55 g butter
• 4 tbsp flour
• 1 chicken bouillon cube
• 2 cups chicken broth
• 0.5 cups heavy cream
• 1 teaspoon grated fresh ginger root
• 2 cups frozen green pea and pearl onion mixture
• 2 cups teriyaki chicken, cut into 1cm cubes
• 1 cup finely chopped fresh parsley
• 1 sheet frozen puff pastry
• 1 large egg, beaten with 1 tbsp. milk

Preparation:

1. In a 4-quart saucepan or cauldron, melt the butter over medium heat and add the flour. Cook, stirring, until the mixture is smooth and the raw flour taste disappears, about 2 minutes.
2. Meanwhile, stir the bouillon cube into the hot chicken broth until completely dissolved. Add the bouillon mixture to the roux in the saucepan, then add the cream. Add the ginger and, stirring constantly, bring to a boil. Cook for 5 minutes.
3. Reduce heat, add green peas and onion, chicken and parsley, season with salt and pepper. Heat the filling through. Transfer to a 2-quart ovenproof dish. Let cool to room temperature.
4. Preheat oven to 200°C. Defrost the puff pastry until it becomes pliable.
5. Cut a circle of dough 2.5 cm wider than the filling pan and prick it several times with a fork. Brush the top outer edge of the pan, 2.5 cm wide, with half the beaten egg. Cover with the dough and press the edges with your fingers to ensure it adheres. Brush the top of the dough with the remaining beaten egg.
6. Bake the pot pie until golden brown, 20 to 35 minutes.