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Serves: 4

Each portion contains..

... of an adult's Guideline Daily Amount

55g/2oz butter
1 onion, peeled and sliced
300g/10 1/2oz mushrooms, halved
2 garlic cloves, peeled and chopped
2tbsp chopped fresh thyme
40g/1 1/2oz plain flour
150ml/5fl oz dry white wine
300ml/10fl oz chicken stock
4 ready-roasted chicken breasts, cubed
142ml pot double cream
250g packet ready-rolled puff pastry
1 egg, beaten
Sprigs of thyme, to garnish

1. Preheat the oven to 200°C/400°F/gas 6. Heat the butter in a large saucepan, add the onion and cook over a medium heat for 5 mins. Add the mushrooms and cook for a further 5 mins. Add the garlic and thyme and fry for 3 mins. Stir in the flour and cook, stirring, for a further 5 mins.
2. Add the white wine and the chicken stock, bring to the boil and simmer until thickened.
3. Stir in the chicken, simmer for 5 mins, add the cream and season. Spoon into four ovenproof dishes and top with circles of pastry. Trim the edges and brush with the beaten egg. Top each with a sprig of thyme. Bake for 15 mins until risen.

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