Heat the olive oil and the butter in a frypan over medium heat, add the cornfed chicken and cook until lightly browned and almost cooked through. Remove cornfed chicken and set aside. Add the mushrooms and cook for 5 mins. Remove and set aside
Add the leek to the pan and cook over low heat for 2-3 minutes or until softened. Stir in the flour and cook for 1 minute
Whisk in wine and mustard and bring to the boil for 1 minute, then pour in stock and cream and cook, stirring, for a further 5 minutes over medium-low heat
Return cornfed chicken to pan with cooked vegetables and tarragon and season well and allow to cool a little. Preheat the oven to 200 C
Using ramekins as a guide, cut out 4 rounds of pastry from sheet of puff pastry. Lightly grease 4 x 1 1/4 cup oven proof ramekin dishes. Divide cornfed chicken mixture evenly between dishes. Place pastry discs on top of cornfed chicken mixture. Pierce a small hole in the centre of each pastry lid. Brush each pie with egg wash made from mixing egg yolk with 1 tablespoon of water
Place ramekins on a baking tray and bake in pre heated oven for 10 minutes or until golden and puffed
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