Sieve the flour and salt into a bowl, Work in the butter and the olive oil with your fingertips until the mix looks like fine crumbs, Rub the fresh thyme leaves and Parmesan into the mix,.

Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all the four is moistened and the pastry almost cleans the side of the bowl (1 to 2 teaspoon more water can be added if necessary). Wrap in cling film and chill for 30 minutes.

Place the stock in a pan and bring to the boil. Reduce the heat, add the chicken, and warm in the stock for 5-10 minutes. Transfer to a plate using a slotted spoon and set aside to cool. Strain the stock through a fine sieve and reserve.

Preheat the oven to 180?C. Melt half the butter in a heavy-based pan, add the mushrooms, season and cook gently for 3-4 minutes without browning. Then transfer the mushrooms to a plate and reserve.

Melt the remaining butter in the pan and stir in the flour. Add the reserved stock gradually, stirring constantly to avoid lumps. Add the wine. Bring to the boil, then reduce the heat and cook gently for about 5 minutes, stirring occasionally, until thickened.

Add the double cream, return to the boil, and then simmer for a further 5 minutes until thick enough to coat the back of a spoon. Stir in the mushrooms, chicken, parsley and add a squeeze of lemon juice. Season and set aside just for a moment while you roll out your pastry.

Take your pastry from the fridge, set at room temperature for 5 minutes, and then roll out on a floured surface. Invert 2 x 13cm round pie dishes onto the pastry, or one medium-sized pie plate over the pastry. Cut out tops or top about 2cm larger than the dish (es).

Fill the pie dish or dishes with the chicken mushroom mix to about 1cm from the top. Place the pastry tops over the dish. Allow excess to overhang as it?s best to trim it after it?s cooked - your pastry will shrink during cooking so if you trim beforehand your pie filling may be exposed on the sides. Cut a small slit in the top of each pie to allow steam to escape. Brush the pastry with beaten egg.

Bake the pies for 30-35 minutes until the pastry is golden. If the pastry is browning too much, cover with foil and continue cooking. Serve immediately.