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I really like making individual pies and the kids love having their own – let’s face it, you don’t get someone stealing all your favourite filling bits! Try making them in large ramekins for children with smaller appetites. If you prefer, you can, of course, just make one big pie.

4 boneless, skinless chicken breasts, sliced into 1cm/¹/₂ inch wide strips

3 tbsp olive oil

2 red onions, peeled and finely sliced

2 garlic cloves, peeled and finely chopped

12 button mushrooms, sliced

2 tsp fresh tarragon leaves

50ml/2fl oz white wine

200ml/7fl oz fresh chicken stock

142ml carton of double cream

2 tbsp chopped fresh flat-leaf parsley

375g pack of ready-rolled puff pastry

1 egg, lightly beaten

salt and black pepper

Serves: 4

Prep time: 50 minutes

Cooking time: about 50 minutes

WHY NOT TRY …

You can make the filling in advance and leave in the pie dishes in the fridge. You will need to cook the pies for slightly longer to make sure the filling is thoroughly heated through, and you may need to cover the tops with foil to prevent them getting too brown.

Serve with a large side dish of steamed broccoli and delicious new potatoes.

1 Preheat the oven to 180°C/350°F/GM4.

2 Season the chicken with salt and pepper. Heat 2 tablespoons of the oil in a large frying pan and brown the chicken pieces on all sides. Take out and put to one side.

3 Add the remaining oil to the pan, then add the onions and garlic and cook until softened. Add the mushrooms and tarragon and cook until the mushrooms are tender and lightly coloured. Pour in the wine and simmer until almost evaporated, then add the stock and simmer until reduced by half.

4 Add the cream and simmer for a couple of minutes, until the sauce is slightly thickened, then add the parsley and season with salt and pepper. Leave to cool.

5 Stir the chicken into the thickened sauce. Divide the mixture between four ovenproof bowls, each about 300ml/10fl oz capacity; the mixture should reach about 1cm/1/2 inch from the top (see Why Not Try …).

6 Divide the sheet of pastry into four and cut a strip from each piece about 1cm/1/2 inch wide. Brush the rim of each pie dish with the beaten egg, then gently press the pastry strips around each rim. Next, take the pastry squares and lay them over the top of the pie, trimming off any excess pastry. Using your thumb and forefinger, pinch around the rim of each pie at 2cm/3/4 inch intervals to seal. Make a small hole in the centre of each one.

7 Lightly brush the tops with beaten egg and add a light sprinkling of salt. If you are feeling artistic, use the pastry trimmings to decorate the tops with cut-out pastry shapes and stick them on with beaten egg.

8 Place the pies onto an oven tray and bake in the oven for 25-30 minutes until piping hot in the centre and golden brown on the top.