CHICKEN PIE

Let simmer for 10 minutes over low heat and covered.
Unroll the first puff pastry. Place the pastry in the buttered mold, making sure the edges come up well. Prick the bottom with a fork. Then pour the filling onto the tart base. Lightly fold the edges of the dough over the filling.
Cut about 2cm of dough on the edges of the 2nd puff pastry then place it on the filling, taking care to cover the edges of the 1st pastry.
Using the tip of a knife and the leftover dough, decorate the pie. Brush with egg yolk and bake for about 20 minutes at 200° without preheating the oven.
Enjoy!