Pre heat the oven to 180 degrees
4 chicken breasts cut into large pieces
4 tbsp oil
1 large leek
1 clove crushed garlic
150 g mushrooms
1 tbsp chopped fresh tarragon (a bit more if you like a stronger flavour)
100 ml dry white wine
4 tbsp plain flour
200 ml chicken or vegetable stock
120 ml double cream
Salt and pepper
1 egg for glazing
Packet ready rolled short crust pastry (or homemade pastry)
Melt the butter and 2 tbsp oil in a large frying pan.
Add the chicken and brown on all sides before removing to a bowl.
Add the remaining 2tbsp oil.
Add the leeks and garlic, sauté for five minutes.
Add mushrooms and tarragon and sauté for a further five minutes.
Add the wine and simmer until almost gone allow to cool slightly.
Add the sieved flour to the chicken and mix until all the chicken is coated.
Add chicken to the pan with the leeks and mushrooms, return to a low heat and gradually add the stock. Simmer for a couple of minutes until thickened.
Add the cream and simmer for a couple of minutes and season with salt and pepper if needed.
Place in a dish, lay the pastry on top, pushing down at the edges. Make a couple of holes for steam to escape and glaze with the beaten egg.
Cook in the oven for about 3o minutes until browned.