Preheat the oven to 180°C. 
Peel and finely chop the onion and garlic. 
Sauté in some sunflower oil. 
Cut the chicken thighs into chunks, add them to the pan and brown them. 
Quarter the mushrooms. 
Add with the peas to the chicken. 
Fry the mixture. 
Melt the butter in a different pan and add the flour. 
Cook over a low heat. 
The roux is ready when it feels a bit crumbly. 
Add the stock while stirring the mixture with a whisk and bring to the boil. 
Stir well until you have a thick, creamy sauce. 
Add the vegetables and chicken to the sauce and season with pepper and salt. 
Evenly distribute the sauce (ragout) in an ovenproof dish. 
Cover the sauce mixture with the pastry, making sure it is properly sealed. Put into the oven for about 15 minutes. 
When the pastry turns light brown it is ready.
Deep-fry the fries at 175°C for 3:45 minutes and serve as a side dish.