Ingredients

• 700g chicken breast, cut into bite size pieces
• 2 tbsp oil
• 425ml chicken stock
• 1 onion, finely sliced
• 225g button mushrooms, halved
• ½ red pepper, sliced
• 40g butter
• 1 heaped tbsp flour
• 2 tbsp tarragon, chopped
• 3 tbsp crème fraîche
• 2 tsp parsley, chopped
• some black pepper
•   filo pastry, scrunched, brushed with butter

Method

1. Cut 700g chicken breast into bite size pieces. Fry until golden in 2 tbsp oil. Put in baking dish.
2. Pour half of the 425ml chicken stock over the chicken.
3. Fry a finely sliced onion until soft. Add 225g halved button mushrooms and ½ a sliced red pepper. When tender, add to chicken.
4. Add 1½ oz butter (40g) to frying pan. Stir in one heaped tbsp flour and cook while stirring with the rest of the stock. Simmer for 2 mins.
5. Then add 2 tbsp chopped tarragon and simmer for 10 mins.
6. Stir in 3 tbsp crème fraîche, 2 tsp chopped parsley and some black pepper.
7. Pour over the chicken and top with scrunched filo pastry, brushed with butter.
8. Bake at Gas 6 for 15–17 mins until golden brown.

Notes