Preheat oven to 220°C /200°C fan forced. Heat oil in a large saucepan over medium high heat and cook garlic, leeks and shallots for 2 minutes or until they soften and become translucent. Add flour and cook for 2 minutes.
Add stock and bring to the boil; stirring occasionally; reduce heat and cook for 5 minutes. Remove from heat and stir through cooked chicken, NESTLÉ CARNATION Lite Cooking Cream and tarragon; season with salt and pepper
Meanwhile cut pastry around four x 10cm pie dishes. Divide the filling between the dishes, brush egg around the rims and top with pastry. Brush egg over the top and cook for 15 minutes until pastry is crisp and golden. If desired serve with steamed vegetables.
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