Ingreadient :

• 1 whole chicken
• 2 carrots 1/2d
• 1 leek, 1/2d
• 1 onion peeled and 1/2d
• 1 bay leaf
• 6 black peppercorns
• Water to cover

Sauce

• 100g butter
• 6 tbs plain flour
• 100ml double cream
• 150g water chestnuts
• 1 small bunch of tarragon, chopped
• 750ml stock from above 
• 500g puff pastry, ready rolled
• 1 egg yolk

Direction :

1. Put the chicken, carrots, leeks, onion, bay leaf and peppercorns into a large saucepan cover in water bring to the boil then simmer for 1 hour, leave to cool then drain off the stock you need and shred the chicken meat off the chicken.
2. Preheat the oven to 200C/390F/Gas 6.
3. In a large pan melt the butter whisk in the flour then the stock to make the sauce finish with the cream.
4. Add the chicken, chestnuts  and tarragon to the base of a pie dish pour over the sauce and cool.
5. Brush the edge of the pie dish with egg wash then place the pastry over the chicken mixture, crimp the edges, decorate with pastry leaves and egg wash. Pop onto a baking tray and bake for 1 hour 15 minutes, until golden brown.