Trim back the knuckle of the two chicken legs, so you have the end of the bone exposed. In a large casserole dish, heat up some oil. Put your chicken legs in skin side down, and cook for approximately 4 minutes, until the skin has crisped up and gone lightly golden. Remove from the pan. To the same pan, add a little more oil, then add your chopped onions, carrot and celery and fry for 3 minutes until slightly softened. Next add the smoked lardons and fry for another 3 minutes. To the pan add your white wine, followed by your hot stock. Allow this to bubble up to a simmer and then add back your chicken legs, and two sprigs of fresh thyme. Next pop your 50 cloves of garlic into the pan. Put the lid on your casserole and place it into the oven for 4 hours.
Remove your casserole from the oven, and carefully take your chicken out. Place the casserole back on the stove and turn the heat up to reduce the sauce. Add the flour and stir to allow it to thicken. Finally add the frozen peas, double cream, chopped parsley and a good pinch of freshly ground black pepper. Place your chicken legs into the pie dishes with the exposed bone poking upwards. Spoon on the creamy sauce and allow this to cool for 15 minutes.
Add your pastry top
Turn your oven up to 200C. Roll out your shortcrust pastry onto a lightly floured surface, roughly 2cm thick. Cut a circle slightly bigger than your pie dish (with a 1cm overhang), and an ‘X’ in the middle of the chicken bone - use an empty pie dish to help you cut around. With your beaten egg wash, run a ring around the pie dish and place your pastry lid on top with the bone sticking out in the middle. Using your two fingers and your thumb, crimp all the way around the edges. Then carefully use the rest of the egg wash all over the top of the pastry. Place your pie into the oven for 25 minutes, until the top is golden brown.
Allow the pie to sit for 3 minutes, and then serve!