Chicken and wild mushroom frying pan pie | Sainsbury`s Magazine

Ingredients

• 250g plain flour, plus extra for dusting
• 250g very cold unsalted butter, cut into small cubes
• 25g unsalted butter
• 1 echalion shallot, finely chopped
• 1 garlic clove, finely sliced
• 2 large skinless boneless chicken breasts, cut into 1cm-thick slices
• 150g mixed mushrooms, such as chanterelle, girolle and chestnut
• 50ml Madeira
• 150ml chicken stock
• 2 tbsp chopped tarragon leaves
• 200ml double cream
• 2 egg yolks, lightly beaten