Add the mushrooms and fry until golden-brown. If they start to stick, add a little stock to the pan. Return the chicken to the pan and stir in the stock. Bring to the boil. Cover with a tight ...

When butter starts to bubble, carefully add the chicken pieces (in two batches if necessary so as not to overcrowd the pan) and fry them until they are golden-brown on each side. Lift the chicken ...

Using a slotted spoon, spoon the mushroom mixture on top of the crème fraiche. Top with shredded chicken and then the cheese. Fold the edges of the crust up and over the filling-pleating as needed.