Makes: 4 individual pies

Prep time: 20 Minutes

Cook time: 1 Hour

Ingredients:

500g Diced Chicken Breast 375g Ready-rolled light puff pastry

100g Unsmoked bacon lardons 400ml Chicken stock

50g Finely diced mushrooms 10g Chopped fresh tarragon

1 Finely diced large carrot A handful of frozen garden peas

3 Finely diced shallots 1 Lightly beaten egg

150ml Reduced fat creme fraiche Salt, Pepper & Olive Oil

Equipment:

A large pot/saucepan Foil lined oven Tray 4 Single serving pie dishes

A ladle Wooden Spoon or Silicone Spatula

* I recommend that you have all your ingredients out and prepared (except the pastry, keep this refrigerated) before you begin to make it easier on yourself.

Directions:

     Preheat oven to 200 degrees celsius.

     Add a small drizzle of olive oil to your saucepan and fry off the carrot and shallots on a medium heat for 5 minutes.

     Once they have softened slightly, add in your chicken and season with salt and pepper. Stir occasionally ensuring chicken cooks evenly.

     Once the chicken is cooked all the way through, add in the bacon lardons and mushrooms and continue cooking and stirring until bacon has cooked through.

     Add in the peas and chopped tarragon and stir it through.

     Add in your creme fraiche first, then your chicken stock into the pan. Stir this through and bring it up to a simmer for 5-10 minutes.

     Remove the pastry from the fridge and unroll it. Invert your pie dishes and make a small indent into the pastry to give you a rough idea of the size to cut the lids. Ensure you have enough pastry to comfortably fit all 4 lids from the one sheet. *It’s better to cut too big than too small, you can always trim off the excess after!

     Ladle your filling into each pie dish, filling each one roughly ¾ of the way.

     Cut your pastry lids if you haven’t already (remember to cut them bigger than the indents you made) and use them to cover your filling on each one.

     Press down around the rim of the dishes to ensure the pastry sticks to it, then trim off the excess using a sharp knife.

Brush the top of the pies with the beaten egg, then using a fork or a knife, poke a hole in the top of each pie to allow the steam to escape.

     Place your 4 pies onto your foil-lined oven tray to catch any spills if the filling bubbles and put it all into the oven for 25-30 minutes and serve with a side of your choice!