1: To cook the chicken thigh fillets, put the chicken stock, peppercorns, thyme and bay leaves into a medium saucepan over a high heat and bring to a simmer. Add the chicken thighs, reduce the heat to a gentle simmer and cook for 15–20 minutes or until the chicken is tender.

2: Meanwhile, heat the olive oil in a frying pan, add the mushrooms and cook for 2 minutes. Add the shallots and garlic, stir and cook for 3–4 minutes or until softened. Remove from the heat, stir in the artichokes and set aside. Remove the chicken thighs from the stock and set aside on a tray. Strain the stock. Leave both to cool slightly.

3: Meanwhile, melt the butter in a saucepan, stir in the flour and cook for 2 minutes. Now gradually whisk in the chicken stock and continue to whisk over a medium heat until the sauce thickens. Stir in both mustards, the chopped tarragon, crème fraîche and sherry vinegar, then the mushroom mix.

4: Cut the poached chicken into bite-sized pieces and fold through the sauce. Season with salt and pepper to taste and leave to cool slightly. Divide the pie filling between 4 individual pie dishes and place in the fridge to chill.

5: Roll out the pastry on a lightly floured surface to a 5mm thickness. Cut out 4 rounds, 2cm wider than your pie dishes. Brush the edges with egg then lay a pastry round, egg-washed edge down, over each pie dish. Brush the tops with egg wash and rest in the fridge for 20 minutes.

6: Preheat the oven to 200°C/180°C Fan/Gas 6. Cut a couple of slits in the top of each pastry lid, to let steam escape during cooking. Bake the pies for 30 minutes or until the pastry is crisp and deep golden brown. Let stand for a few minutes before serving, with a green veg and mash on the side if you like.