1

Place chicken in a large pot. Add 12 cups (3L) water, cover and bring to a simmer over medium heat. Tilt lid slightly and adjust heat so it stays at a gentle simmer. Poach for 1 hour, turning chicken once during cooking. Preheat oven to 200°C. Transfer chicken to a plate (reserve poaching liquid for step 3). When cool enough to handle, discard skin. Pull meat from chicken in chunks, reserving bones and carcass. Cover meat. Refrigerate until required.

2

Arrange chicken bones and carcass in a shallow roasting pan. Roast for 20-25 minutes or until well browned. Transfer to a clean, large pot. Add reserved poaching liquid. Bring to the boil over medium heat. Reduce heat and simmer, uncovered, for 1½ hours. Strain into a clean saucepan and cook, uncovered, over medium heat for 30-35 minutes or until reduced to 1½ cups (375ml). Transfer to a jug and stand for a few minutes until fat settles on surface. Skim fat with a spoon.

3

Lightly spray a large frying pan with oil and heat over medium heat. Cook mushroom, stirring often, for 3-4 minutes or until softened and lightly browned. Transfer to a large bowl and add chicken. Melt spread in frying pan over medium heat. Cook leek, stirring often, for 3-4 minutes or until softened. Sprinkle over flour and cook, stirring, for 1 minute. Gradually add stock, stirring constantly. Stir in cream and tarragon. Pour over chicken and mushroom. Fold together until evenly combined. Season with salt and pepper.

4

Preheat oven to 200°C. Spoon chicken mixture into a 23cm pie plate. Brush rim of pie plate with egg. Top with pastry. Trim overhanging pastry. Use to patch edges that are not covered. Brush pastry with egg. Cut 4 slits in top so steam can escape. Bake for 30 minutes or until golden brown.