On truly awful Winter days, this is comfort food at its best!

Ingredients

800g puff pastry - divided in half for top and bottom
2 large skinned chicken breasts
500g button mushrooms
Squeeze of lemon juice
3 tbsp oilive oil
50g butter
250g creme fraiche
3 tsp tarragon
one red onion finely chopped
3 garlic cloves finely chopped
250mls white wine
1 egg
20 cms pie dish

Method

1. Heat the oven to 170 degrees C.

2. Sweat onions in heated oil.

3. Add garlic and cook until gently golden.

4. Chop the chicken into 2 cm chunks, add to the onion and garlic and brown - but not overcook!

5. Slice the mushrooms and add with the butter and a squeeze of lemon juice.

6. Add the half the tarragon.

7. Add the wine and simmer.

8. Mix in the creme fraiche and the remaining tarragon. Cool.

9. Roll out the puff pastry and place in the bottom of the pie dish.

10. Add the filling.

11. Place the pastry lid on top, pressing firmly at the edges.

12. Whisk the egg and brush over the top of the pastry.

13.Cook in the oven for 40 minutes or until the top is deliciously puffy and golden.

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