chicken tarragon pot pies

I guess one could tell that we love our pies... come in any shape or taste... we just love pies...

• 750g chicken breast - cut into 3cm
• 250g button mushroom - sliced
• 1/4 tarragon - chopped (alternative : 2 teaspoon dried tarragon)
• 1 bunch spring onion - cut into 1 cm
• 50g butter
• 2 tablespoon cornflour
• 1 cup water or chicken stock
• salt to taste
• 1 sheet puff pastry

Saute the onion in the melted butter in a saucepan. Add chicken and stir until it is slightly cooked. Add mushroom to the pan. Leave it for 5 minutes, then add in taragon leaves, chicken stock. Add the corn flour with a 2 tablespoon of water... mix it well. Pour the cornflour mix into the pan. Season with salt and pepper. Leave it aside to cool.

Grease 4 ramekins, divide equally. Cover the top with puff pastry and bake at 180C for 30 minutes or until golden brown.

~sfi