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Put the chicken and tarragon into a large saucepan, cover in chicken stock bring to the boil then simmer for 40 minutes. Leave to cool, then drain off the stock. You will need to keep 1 litre. Shred the chicken meat off the chicken.
Pre-heat the oven to 180c.
In a large pan melt the butter, whisk in the flour then the stock to make the sauce, add the chicken, and then the tarragon.
Meanwhile, pan fry the mushrooms for 2 minutes then add to the chicken mix along with the cream. Season and stir gently to mix then pop into individual pie dishes.
Brush the edge of the pie dish with egg wash then place the pastry over the chicken mixture, crimp the edges and egg wash the pastry itself. Then pop onto a baking tray and bake for 30 minutes until golden brown.
Put the butter and water in a pan, when boiling add the broccollini and cook for two minutes. Serve.