Tom Kerridge’s chicken and mushroom pot pies

Method

1. Put the chicken stock, peppercorns, thyme and bay leaves in a medium saucepan and bring to a simmer over a high heat. Add the chicken, reduce the heat to a gentle simmer and cook for 15–20 minutes or until tender.
2. Meanwhile, heat the olive oil in a frying pan over a medium-high heat, add the mushrooms and cook for 2 minutes. Add the shallots and garlic, stir and cook for 3-4 minutes or until softened. Remove from the heat, stir in the artichokes and set aside. Remove the chicken thighs from the stock and set aside on a plate. Strain the stock. Leave both to cool slightly.
3. Meanwhile, melt the butter in a saucepan, stir in the flour and cook for 2 minutes. Now gradually whisk in the chicken stock and continue to whisk over a medium heat until the sauce thickens (around 10 minutes). Stir in both mustards, the chopped tarragon, crème fraîche and sherry vinegar, then the mushroom mix.
4. Cut the cooked chicken into bite-size pieces and fold into the sauce and mushrooms. Season with salt and pepper to taste, then leave to cool slightly. Divide the filling between 4 individual pie dishes and put in the fridge to chill.
5. Roll out the pastry on a lightly floured surface to 5mm thick. Cut out 4 circles 2cm wider than your pie dishes. Brush the edges with egg, then lay, egg-wash edge down, over each pie dish. Lightly press at the edges to seal. Brush the tops with egg wash and rest in the fridge for 20 minutes.
6. Heat the oven to 180°C fan/gas 6. Cut a couple of slits in the top of each pastry lid to let the steam escape , then bake the pies for 30 minutes or until the pastry is crisp and deep golden brown. Leave to stand for a few minutes before serving, with a green veg and mash on the side if you like.