A hearty chicken pie that is great for using up leftovers and can be made using pastry from your freezer.
Heat olive oil in a frying pan or wok.
Add the sliced onion and cook until translucent.
Add the chicken and continue cooking until light brown and cooked throughout.
Add the garlic, and fresh tarragon.
Then scatter the flour over the chicken mixture. Continue cooking for another 2-3 minutes.
Add the chicken stock, a little at a time. You may not need all the stock if you are using cheaper chicken fillets as they can be plumped up with water.
Cook until you have a thick consistency to the sauce and then add the spinach, 1/3 at a time, until wilted. This should happen in a matter of minutes.
Cook this at gas mark 5 (190c) for around 30 minutes until the top is crispy.