Braise chicken breasts in chicken stock and cider for 40 mins.

Lift out the chicken then add to the stock the leeks and peas.

Cook for 4 minutes. Drain and mix with the diced chicken.

Reserve the stock and make up to 1 pint with water.

Melt the butter in a pan.

Add the flour and mix to a paste.

Slowly add the stock and simmer until thick.

Add the parsley and tarragon.

Season.

Lay out the chicken and vegetables in a 2pint casserole.

Pour over the sauce.

Cover with a puff pastry lid and bake for 35 minutes until golden brown.