1 tablespoon |
olive oil |
700g |
chicken thigh fillets, trimmed and diced |
200g |
button mushrooms, quartered |
1 |
leek, trimmed and sliced, white part only |
2 |
garlic cloves, crushed |
2 tablespoons |
plain flour |
375ml |
reduced-salt chicken stock, (see note) |
150g |
fresh or frozen peas |
2 teaspoons |
tarragon, chopped |
or 2 teaspoons |
flat-leaf parsley, chopped |
1-2 tablespoons |
lemon juice |
1 sheet |
frozen puff pastry, partially thawed |
|
milk, for brushing |