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1
Place the chicken in a large saucepan with half the onions and the bay leaf.
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2
Season with a little salt and pepper and cover with water.
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3
Bring to the boil, then reduce the heat and simmer for 45 minutes or until the chicken is cooked through.
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4
Remove the chicken from the pan and set aside to cool.
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5
Return the pan to the hob and cook the stock on a rapid boil for a further 30 minutes or until it has reduced by half.
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6
Meanwhile, remove the meat from the chicken legs, thighs and carcass, then place in a 20x30cm pie dish.
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7
Preheat the oven to 220C/gas 7.
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8
Heat the olive oil and butter in a large frying pan, add the remaining onions and cook over a low-medium heat, without browning, for about 5 minutes or until softened, then add the flour.
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9
Turn up the heat and then add the mushrooms and cook for a further 3-4 minutes.
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10
Strain the stock, then add to the mushrooms and cook for 1 minute.
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11
Pour in the win and cream, then bring to the oil, reduce the heat and simmer for 5 minutes.
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12
Season, then pour it over the chicken and sprinkle tarragon leaves over the top.
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13
Cut out a disc of pastry 2cm (3/4in) wider all round than the pie dish.
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14
Brush the edges of the dish with beaten egg and lay the pie dish.
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15
Brush the edges of the dish with beaten egg and lay the pastry on top, crimping the edges with a fork or your fingertips.
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16
Trim away any excess pastry and brush the top of the pie with the remaining egg.
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17
Place on a baking tray and brake for 30-35 minutes or until the pastry is crisp and golden.
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18
Remove from the oven and allow to cool slightly before serving with the new potatoes and French beans.
