serve 4 Ingredients

2 skinless chicken legs

150ml chiken stock

1onion finely chopped

1 bay leaf (randa)

250ml chestnut mushrooms thickly sliced v

4 tablespoon cornflour blended with 4 tablespoon water

4 tabs creme fraiche

500gr ready made puff pastry

salt and pepper

Place the chicken legs in a large saucepan with the stock cider, onion and bay leaf . Cover and simmer for 25minutes until the chiken is cooked through the juices run clear when a skewer is inserted in the thickest part of the meat . Add the mushrooms and simmer for a further 10 minutes . remove the chiken and serve aside. remove and discard the bay leaf .

Stir the cornflour into the stock . Heat , staring constantly until boiling and thickened . Remove the meat from the chiken legs and tear into pieces .

Preheat the oven to 200/c/gas mark 6 . Stir in the chiken and crème fraiche into the soup into ovenproof bowls . there should be three quarters full.

Lightly flour a surface , then roll out the pastry . Cut out rounds or squares large enough to cover on tops of the bowls a 1cm . Press around the rim and lay the pastry on top . press around the rim and piece the centers . Bake in a preheated oven for20-25minutes or until the pastry is golden . Serve immediately .

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