Creamy Chicken and Broccoli Pie

Creamy Chicken and Broccoli Pie - Serves 8

Ingredients
Cooking Spray 
4 skinless chicken breasts/thighs
250g shallots, peeled and halved 
1 tsp dried tarragon
30g low fat spread
30g plain flour
400ml chicken stock
200ml quark
400g broccoli
300g puff pastry

Method
1. Preheat the oven to 200c, heat the cooking spray in a large frying pan and add the chicken and shallots and cook on a high heat until the chicken is sealed and has taken n some colour.  Add the tarragon.
2. Melt the low fat spread in a pan and stir in the flour,  Cook for 1 minute then gradually whisk in the stock, stirring until you have a smooth thick sauce.  Add to the chicken along withe quark and stir well.
3. Meanwhile, boil the broccoli for 3 minutes.  Drain and add to the chicken mixture.  Spoon the filling into a large pie dish with a lip.
4. Roll out the pastry on a lightly floured surface so it is slightly larger than the dish.  Cut a thin strip of patry from the edge and press down onto the lip of the dish.  Moisten the pastry lid on top and press down well.  Trim the edges.  Re-roll any pastry trimmings and cut decorative leaves.
5. Brush the pie with beaten egg or milk to glaze and bake for 35 minutes until piping hot and the pastry is well risen and golden.