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 (3½ oz) baby button mushrooms
295g (10½ oz) can condensed chicken soup
Handful of 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 mark 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
Sophie Conran's chicken and mushroom pie
Chicken and sweetcorn pie
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