In a small bowl, mix the butter and flour with a mixer. Add the salt and mix until the mixture is smooth.

Stir the butter into the remaining flour to make a pliable dough. Wrap in cling film and leave to rest for 30 minutes.

While the dough is resting, clean and finely chop the shallots, garlic and carrot. In an oiled frying pan, first fry the shallots and garlic, then add the carrots and the chicken thighs, which have been cut into small pieces.

While the ingredients for the sauce are frying, clean and slice the mushrooms and add them to the pan. Pour the stock into the pan and allow the liquid to simmer over a low heat.

Beat the egg in a small bowl, add the cheese and whisk the mixture well, then add the cooking cream.

Oil a small baking tray and spread ¾ of the prepared dough over the base and edges. Stir the egg mixture well into the filling prepared in the pan, then spread it over the pastry in the baking tray. On a floured surface, carefully stretch out the remaining dough and cover the pie with it.

Bake the pie in an oven preheated to 180 °C for about 20 to 25 minutes. Before serving, garnish the pie with a little chopped parsley.