Place chicken filets in a flameproof dish and cover with milk and sprinkle with 1 tablespoon of tarragon.

Cover with foil and bake in a moderate (180C or 360F) approx 25-30 mins until cooked (liquid runs clear if breast skewered).

Discard the milk.

Leave the chicken to cool and then chop into 2-3cms cubes and set aside.

Heat the oil in a large frying pan.

Saute the shallots in the oil then add wine and allow to evaporate.

Mix cornflour with ¼ cup of the cream.

Add the rest of the cream to the shallot mixture and add the remainder of the tarragon.

Add the cornflour mix and stir constantly until mixture thickens.

Taste and adjust seasoning as required.

Add chopped chicken to mixture and stir it through.

Meanwhile pre-heat oven as per puff pastry package instructions.

Place 1 sheet of pastry on top of the other and cut into whatever shape you choose. Rectangle or triangle.

Cook pastry as per instructions and when it comes out of the oven split the 'cases' thru the middle to have 2 halves.

To serve place half a pastry case on a plate and put on chicken filling and then top with the pastry topper.