Pass the chicken through the seasoned flour and brown in the pan. Add the chicken stock and stir until it comes to the boil.
Turn heat down, add the mushrooms and simmer for 45 mins or until chicken is tender. Meanwhile, roll out the pastry and line dish or individual pie moulds with it.
Once chicken mix is cooked, add Schwartz Premium Tarragon, season and allow to cool. When the chicken mix is cool, place into the pastry base and then cover with a thin layer of prepared Schwartz Sage and Onion Stuffing.