Chicken And Mushroom Pot Pies | Donna Hay

Ingredients

• 1 tablespoon extra virgin olive oil, plus extra for brushing
• 30g unsalted butter
• 4 onions, thinly sliced
• sea salt and cracked black pepper
• 250g Swiss brown mushrooms, sliced
• 1 cup (150g) plain flour
• 6 x 150g chicken thigh fillets, trimmed and chopped into 2cm pieces
• 2 teaspoons chopped tarragon
• 1½ cups (375ml) chicken stock
• ¾ cup (180g) crème fraîche
• 2 sheets frozen shortcrust pastry, thawed
• 1 egg, lightly beaten