Preheat oven to 200.
Cook 200g shallots in oil for 5 mins, then add 200g mushrooms and cook for another 5 mins. Add 3 garlic cloves and 2 tb fresh chopped thyme and fry another 3 mins. Stir in 40g plain flour and cook 2 mins. Add 100ml dry white wine and 500ml chicken stock and stir until it thickens. Stir in 4 cooked chicken breasts (cubed) and simmer for 5 mins. Add 130ml creme fraiche and season.
Spoon into dishes, brush rims with water and place pastry on top. Brush these with water and brush with egg. Top with thyme sprigs and bake 15 mins.
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