Chicken and tarragon pie. Spoon in the chicken mixture and brush the edges of the pastry with the beaten egg. Roll the second piece of pastry out thinly and cover the pie. With baby carrots & crème fraîche.
Try one of our favourite spring showstoppers, with a fragrant watercress and tarragon sauce coating tender chicken, all topped with a crusty puff pastry.
Cut a circle from the puff pastry sheet the same size as the pie dish and top with.
This creamy chicken and leek pie, topped with fresh herbs and puff pastry, is a perfect family favourite for those chilly autumn nights.
You can cook Chicken and tarragon pie using 11 ingredients and 9 steps. Here is how you cook that.
Ingredients of Chicken and tarragon pie
- Prepare 250 grams of puff pastry.
- You need 25 grams of butter.
- You need 1 clove of garlic, finely sliced.
- You need 1 of banana shallot.
- You need 2 of chicken breasts, 1cm diced.
- You need 150 grams of mixed mushrooms, chanterelle, girolles and chestnut.
- It's 50 ml of madeira.
- It's 150 ml of chicken stock.
- You need 2 tbsp of tarragon.
- It's 200 ml of double cream.
- You need 1 of egg yoke.
Add the parsley and tarragon, stir well and use the salt and pepper to adjust the seasoning. Decant and leave to one side. Looking for chicken recipes, chicken pie recipes, pie recipes, pastry recipes, chicken tarragon pie recipes or quick pie recipes? Chicken and tarragon go so well together in these flavoursome, filling pies - and they only take half an hour to make.
Chicken and tarragon pie instructions
- Heat big frying pan and add butter untill foaming..
- Add shallot and garlic, fry for several minutes..
- Add chicken and fry till coloured all over..
- Add mushrooms and fry on high for 3 minutes, or until soft..
- Add madeira and flambe..
- Add chicken stock and simmer, add tarragon and cream and simmer for 5 minutes..
- Season and taste..
- Transfer to a pie dish and cover with puff pastry, brush with egg yolk..
- Cook in oven, gas mark 6 for 20 minutes..
The key to a great chicken pie is ensuring that it is packs a real punch of flavour; there is nothing worse than a pie with a lacklustre filling. It's got to be creamy, decadent and packed with a good amount of meat and creamy leek sauce. Spray a heavy-based pan with oil. Add onion and cook until soft, then add mustard, sour cream and milk. Share or comment on this article: Recipe: Chicken, leek and tarragon pie.
