1. Preheat your oven to 400ºF.
2. In a baking dish, place your chicken breasts and cover with olive oil. Sprinkle chicken breasts with your Safari Smoke Seasoning and rub, making sure that the chicken is completely covered.
3. Place in the oven and cook for 25 minutes.
4. Once your chicken has finished, take out the oven and let cool for 5 minutes.
5. Using two forks, start to shred down the chicken into bite sized pieces then give the chicken a good stir in the baking dish to pick up seasoning and oils stuck to the side of the dish.
6. In a medium pot over medium heat, fry up your onions and mushrooms until soft then set aside.
7. In the same pot, over low heat, melt your butter and slowly mix in the flour until a rue is formed and starts to bubble. Pour in your broth slowly, mixing as you pour.
8. Once your mixture has thickened, add in your onions, mushrooms and shredded chicken and mix together well.

ASSEMBLY:

1. Unroll your store-bought puff pastry and using a side bowl (roughly 4 inches in diameter) cut circles out of your pastry.
2. Spoon your filling onto one half of each circle, leaving a slight gap around the edge.
3. Fold over the other side of the circle, closing your pie and using your fingers or a fork, press edges together..
4. Lay each pie on a lined baking tray and lightly brush with egg wash and sprinkle with sesame seeds.
5. Bake for 20-minutes until a beautiful, golden brown
6. Remove from the oven and let cool for 10-minutes then enjoy!