Chop the bacon and peel and chop the onion and throw into a large pan with the butter. Allow to cook for about 5 mins, until the bacon is starting to crisp.

Chop the chicken into bitesize pieces and add to the pan. Cook for another 30 secs – no longer! Don’t fall into the trap of worrying the chicken will be underdone, it will get plenty of cooking.

Stir in the plain flour, then tip in the wine and stir until it has thickened, then gradually add the stock.

Once all of the stock has been stirred in, add the button mushrooms (whole) and green beans (halfed). Pop a lid on the pan and allow to simmer for 10 mins.

Stir in the cream and chopped tarragon, season with salt and plenty of black pepper, then transfer to an oven proof dish (if the one you’re using isn’t suitable for use in the oven) and top with the sheet of pastry. Pinch the edges, then pierce the centre with a knife.

Oven cook at 160 degrees until the pastry has puffed up and is golden brown – around 25-30 mins.

Serve with garden peas on the side – delicious!