In a large pot, place your chicken along with finely chopped onions, bay leaves, thyme, carrots, and cloves. Fill the pot with enough water to cover the ingredients. Bring to a boil over medium-high heat, then reduce heat to low and simmer for about 1 hour.

Once cooked, remove the chicken from the pot to cool slightly, reserving the broth. Shred the chicken into bite-sized pieces.

In a large skillet, melt butter over medium heat. Add chopped leeks, salt, and pepper. Sauté for about 5 minutes until softened, then add thyme and carrots.

Whisk together plain flour, chicken stock, and cream in a bowl. Pour into the skillet, stirring constantly until thickened, about 5–7 minutes. Mix in Dijon mustard and grated parmesan.

Roll out puff pastry on a floured surface and line a pie dish. Pour in the filling, level off, and cover with another pastry layer, sealing the edges.

Chill the pie in the fridge for about 30 minutes, then preheat your oven to 180°C (356°F).

Bake the pie for 55-60 minutes until golden brown. Let it cool slightly before serving.