Chicken, Mushroom and Tarragon Pie
Serves: 4
Preparation: NA
Cooking Time: NA
100% British farmed diced chicken breast. Pre-cut for convenience. Versatile, and suitable in stews, curries or pies. Works well with stronger flavoured sauces
Ingredients
- 800g Co-operative diced chicken breast
- 1 leek, finely sliced
- 2 tsp plain flour
- 1 onion, chopped finely
- 1 punnet of chestnut mushrooms, sliced
- 2 cloves of garlic, crushed
- 50g of tarragon, roughly chopped
- 2 sprigs of rosemary, leaves removed
- 1 heaped tbsp wholegrain mustard
- 600ml chicken stock
- 200ml double cream
- salt and pepper
- olive oil
- 250g ready made puff pastry
Method
- In a pan, heat a glug of olive oil. Sweat the onions, garlic and leeks in a pan until soft. Add the chicken and let it turn golden. When browned, sprinkle the flour in and mix. The whole process should take around 15 minutes.
- Now, add the rest of the ingredients other than the pastry, cream and mushrooms and bring to a simmer. Simmer everything together for 30-45 minutes, or until the sauce has thickened and the liquid has reduced.
- Add in the mushrooms, and cook for a further 2 minutes.
- Pour in the cream, and stir. Season to taste.
- Heat the oven to 200C/180C fan/gas
- Pour the pie mix into a dish, and roll out the pastry. Cover the pie dish with the pastry and pinch the edges to seal. Brush with a beaten egg if you wish for a glossy finish.
- Put into the oven and bake for around 40 minutes, until golden and crisp.
