Chicken and tarragon pot pies
SERVES 4 PREP 20 mins COOK 50 mins
Easy/ Can be frozen

4 skinless, boneless chicken thighs, cut into chunks
6 rashers streaky bacon, diced
1 heaped tbsp flour
150ml/1/4 pint white wine
150ml/1/4 pint chicken stock
100g/4oz crËme fraiche
squeeze lemon juice
140g/5oz frozen peas
2 tbsp chopped tarragon
1 x 500g pack shortcrust pastry
1 egg, beaten

1. Heat the oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan and cook chicken and bacon on a high heat for 4-5 mins until brown. Sprinkle the flour into the pan and mix well to coat everything, cook for 1 min then pour in the wine. Bubble, stirring often, for 2-3 mins until thick and reduced, then add the stock. Simmer for a few mins more then add the crËme fraiche. Simmer for 3-4 mins until the sauce is thick and coats the back of a spoon, then add the lemon, peas and tarragon.

2. Divide the filing between the 4 pie dishes and set aside. Roll out the pastry on a floured surface till you have a square large enough to cut 4 circles slightly bigger than the size of your pie dishes with some leftover for decorations. Roll out the excess and using a cutter or knife cut out 4 small hearts. Brush the edges of the pie dish with some of the egg and place the pastry on top, pressing down well to stick. Glaze with remaining egg, then add a heart, glaze this and make a small steam hole with your knife. Repeat with the remaining pies, and then cook in the oven for 20-25 mins, until golden brown.