Preheat oven to 180 °C.
Put the potatoes and garlic heads into a roasting tray. Place the whole chicken on top of the potatoes. Combine half the contents of the sachet of KNORR Naturally Tasty Moroccan Chicken with 45ml of oil and rub over the skin of the chicken.
Place in the oven and roast for 60 minutes, or until the chicken is golden and cooked through. If you find the chicken is browning too fast, simply cover it with aluminium foil.
To make the pie, place the onion slices in a pan with the remaining 15ml oil and fry until soft and translucent. Add the remaining half of the KNORR Naturally Tasty Moroccan Chicken mix, the tomatoes and the vegetable stock and mix well. Cook for 3 minutes, until thickened.
Shred the roast chicken, discarding the skin and bones, and add it to the pot together with the potatoes and peeled roasted garlic cloves. Add the cream cheese and mix well.
Grease a pie dish with butter, add the roast chicken and potato filling and top with the sheet of puff pastry. Press lightly around the edges to seal.
Mix the egg with a little water, brush the egg wash over the pastry and bake for 20-25 minutes, or until golden and puffed.