Cut the chicken into strips. Pressure cook with salt and pepper for one whistle.

Take out the chicken and shred. Reserve the stock.

Melt the butter. Add the mushroom and saute till wilted and it leaves water.

Add the garlic powder and all purpose flour and fry for a minute.

Add in the reserved stock and cook till thickened. Add a little more water if it feels too dry.

Add the chicken and white pepper powder and toss to coat well. Adjust seasoning and switch off. Allow to cool.

Preheat oven to 200 degrees.

Meanwhile thaw the puff pastry sheets. Line two baking pan with parchment. Put seven squares of puff pastry on them.

Divide the mixture equally into the squares. Top with the remaining seven. Seal the sides using a fork. Generously brush milk on top.

Bake for 20 minutes till puffed up. Turn on the grill and keep till the top is browned, around 2 minutes.

Serve warm with your cup of tea!