Place parmesan, peppercorns and paprika into TM bowl and mill 10 sec/speed 10. Add butter and flour and blend 6 sec/speed 6.
Add yolk and salt and a little water and blend 5 sec/speed 5. If dough is coming together there will be no need to add more water. If still crumbly, just add a little more water and blend further 5 sec/speed 5 until dough forms a mass.
Remove from bowl and form into a disc on floured Silpat mat. Wrap and place into fridge whilst you make filling.
To make filling place butter, onion, flour and salt into TM bowl and chop 4 sec/speed 5. Saute 5 min/Varoma/speed 2.
Add powdered greens, carrots, celery, water and Chicken Stock Powder to TM bowl and cook 10 min/100ºC/Reverse/speed 2.
Add chicken and pepper and cook 5 min/100ºC/Reverse/speed 2.
Add peas and milk and stir through 3 sec/Reverse/speed 2.
Preheat oven to 200ºC.
Line a deep pie or casserole dish with the Parmesan shortcrust. Fill gently with the chicken filling. Top with puff pastry being sure to tuck and seal the edges. Cut a cross in the centre of the pie for steam to escape. Bake 35-40 minutes until top is puffed and golden.
Leave to cool for around 10 minutes before serving.