• 2 chicken breasts 
  • knob of butter
  • tbsp oil
  • 2 shallots, finely sliced
  • 100g button mushrooms, finely sliced
  • 2 sprigs of thyme 
  • 4 sprigs of tarragon
  • 1 heaped tbsp creme fraiche
  • 1 tsp plain flour
  • pinch of cinnamon 
  • 1 tsp dijon mustard
  • 120ml chicken stock 
  • 1 packet pre-rolled puff pastry 
  • 1 egg, for glazing

Preheat your oven to 200°C.

Pop an oven proof and hob proof dish on the hob on a high heat. Add 1 tbsp of oil, 2 evenly diced chicken breasts, a knob of butter and season. Your chicken will start to catch, turning a gorgeous golden colour. Sprinkle in your thyme leaves and chopped tarragon, the shallots and mushrooms. Give it a really good stir. 

Now that's a good pie filling but it's not very saucy - I love a saucy pie! Add the creme fraiche, flour (to thicken), cinnamon, mustard and chicken stock (feel free to add more or less depending upon how thin or thick you like your sauce). 

Top with the puff pastry (tucking in the edges), glaze with a beaten egg and pop into your preheated oven for 20 minutes. You are going to love this!