Chicken tarragon pie
These are easy enough to make and the chicken and tarragon go so well together. If you don't have bowls, just use your normal dinner plates.
Each portion contains...
| Calories | Sugars | Fat | Saturates | Salt |
| 424 | 2g | 20g | 7g | 1.9g |
| 21% | 2% | 29% | 35% | 32% |
... of an adult's Guideline Daily Amount
Takes: 15 mins
Serves: 4
1/2 x 375g (13oz) packet ready-rolled puff pastry
4 skinless, boneless chicken breasts
1tbsp olive oil
100g (3 1/2oz) baby button mushrooms
295g (10 1/2oz) can condensed chicken soup
Handful tarragon leaves, chopped
Buttered green beans, to serve
1. Unroll the pastry and cut out four 7.5cm (3in) squares. Place on a baking tray and cook at Gas 6/200°C/400°F for 12 mins or until puffed and golden.
2. Cut each chicken breast into five pieces and fry in the olive oil for 3 mins or until golden. Add the mushrooms, chicken soup, half of the tarragon leaves and 200ml (7fl oz) water. Bring to the boil and simmer for 8 mins or until the chicken is cooked through.
3. Add the remaining tarragon leaves and spoon the chicken mixture into 4 bowls. Top each with a pastry square and serve with buttered green beans.
Top tip: Double up the mixture and freeze some for another time. Then thaw out and gently heat through before topping with the pastry.
More recipes:
Mid-week chicken pie
Try more chicken recipes
We have loads more quick main recipes to try
Save money on food with our coupons. Simply cut them out and take them to the shops with you.
Sign up for goodtoknow's free newsletter, packed with exclusive offers & comps!
sally, 11 months [Offensive? Unsuitable? Report this comment.]
this recipe was really good