3oz butter
1/2 cup flour
1/4 cup Madeira or sherry
1 tbsp chicken demi-glace
3 1/2 cups chicken stock
1 small onion, diced
2 celery stalks, sliced 1/8" thick
1/2lb cremini mushrooms
1 tbsp fresh thyme leaves
2 tsp fresh tarragon, chopped
1 bay leaf
4oz small red-skinned potatoes, cut into 1/2" chunks or cauliflower florets
1/2lb pearl onions, peeled
1lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 tbsp olive oil
Salt and [plenty of] freshly ground black pepper
1lb puff pastry, defrosted
1 egg, beaten

Pre-heat oven to 375F.

Melt the butter in a medium saucepan. Add the flour and cook, stirring constantly, till the mixture smells fragrant and nutty, about 2 mins - it will look like a "solid" dough. Whisk in the Madeira and demi-glace. Slowly add the chicken stock, stirring until smooth and bring to a boil - it will appear like a very thick gravy. Add the diced onion, celery, mushrooms, thyme, tarragon, and bay leaf and cook for 10 mins. Discard bay leaf.

In a frying pan, heat the olive oil and saute the chicken pieces till browned, about 3 mins per side. Combine the chicken with the onion/mushroom mix. Add the potatoes and pearl onions and season with salt and pepper. Stir to mix and place in a baking dish. Place pastry over the top leaving 1" of overhang all round, brush with beaten egg and bake for 30 mins. Leave to rest for 5-10 mins before serving.

Serves 6-8