• 1 splash olive oil
• 200g chicken breast fillets, cut into chunks
• 1 leek, cut into rings
• 4 slices smoked streaky bacon, chopped
• 1 clove garlic, crushed
• 1 good handful mushrooms, quartered
• salt and pepper
• 1 pinch tarragon
• 1 pinch mixed herbs
• 1 knob butter
• 3 tablespoons plain flour
• 180ml chicken stock
• 120ml white wine
• puff pastry
• 1 egg, beaten
1. Heat a frying pan with a little oil and add the chicken. Cook over medium heat until almost cooked. Add the leek and cook for about 3 minutes then add the bacon, garlic and mushrooms, cook for another 3 minutes.
2. Stir in salt, pepper, tarragon and mixed herbs. Cook for a couple of minutes, then turn off the heat. Leave in the pan whilst you prepare the sauce.
3. In a saucepan, melt the butter over a low heat. When melted add the flour and stir quickly with a wooden spoon to incorporate. You want to ‘cook out’ the flour taste but ensure its not cooked too fast or over high heat or otherwise it will taste like burnt biscuit.
4. You now have a basic ‘roux’. Very slowly, a little at a time add some stock and then some wine. You want to blend into the flour to make a paste. Alternate between adding stock and wine as you go. You may need to either increase or decrease the amount of liquid used so have extra on hand just in case. Be sure to stir continually to avoid lumps.
The result should be the texture of a thick soup. Add seasoning and taste.
5. Pour the chicken mixture into the sauce and mix well. Transfer the filling divided between two pie dishes. Lay a piece of rolled out pastry on top of the pie and cut away the excess. Crimp the edges.
6. If not cooking straight away cover with cling film and refrigerate.
7. When ready to cook, preheat the oven to 180 C / Gas 4. Remove the cling film and place the pie dishes on a baking tray. Brush the top with beaten egg and bake or until filling heated through and pastry has risen and is golden brown, 40 to 45 minutes.