Place the soup chicken in a large pot.

Wash the soup vegetables thoroughly, chop roughly, and add them to the pot along with the herbs and spices.

Cover with plenty of water and simmer over medium heat for 60–90 minutes, until the meat is cooked through.

Remove the chicken and vegetables from the stock and set the stock aside.

Cut the meat into bite-sized pieces.

Tip: Monitor the cooking process to ensure the meat does not overcook.

Melt the butter in a pan, add the flour, and whisk until smooth.

Slowly add the milk while stirring constantly.

Add about half of the reserved stock and continue whisking. If necessary, add more stock until the sauce has a slightly viscous, béchamel-like consistency.

Add the mushrooms and the chopped chicken pieces.

Keep warm over low heat and season with salt and pepper to taste.

Preheat the oven to 120°C (fan).

Carefully cut out the lids of the puff pastry pies.

Warm the pies in the oven for 10 minutes.