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Heat the oil in a large frying pan over a medium heat. Add the onion and leeks and cook for 4-5 minutes until softened. Add the chicken pieces and cook, stirring for another 4 minutes. Stir in the garlic, add the wine and bubble away until reduced by two thirds. Pour in the stock and simmer until reduced by half. Add the cream and tarragon, bring to boil, then simmer for 5 minutes until thickened. Season, then spoon into a 2.5-litre pie dish. Set aside to cool. Brush a little water along the edge of the pie dish or dishes. Unroll the pastry and cut out a piece large enough to cover the dish. Press down the edges and trim off the excess. Ship a small hole in the centre of the pastry to let the steam escape. Put on a baking tray and chill for 15 minutes. Meanwhile, preheat the oven to 220°C/fan 200°C/gas 7. Beat the egg with a little salt, then brush over the pastry. Bake for 40-45 minutes.

(20-25 minutes if you are making individual pies until the pastry is golden)

All ingredients used in this recipe are available to purchase from the Fodder farm shop

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