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Chicken tarragon pie

Chicken tarragon pie

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Chicken and tarragon go so well together in these flavoursome, filling pies - and they only take half an hour to prepare

Serves: 4
Cooking time: 30 mins

Ingredients

Double up the mixture and freeze some for another time. Then thaw out and gently heat through before topping with the pastry.

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½ 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

Method

Unroll the pastry and cut out four 7.5cm (3in) squares. Place on a baking tray and cook at 200°C (400°F, gas mark 6) for 12 mins or until puffed and golden.
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.
Add the remaining tarragon leaves and spoon the chicken mixture into four bowls. Top each with a pastry square and serve with buttered green beans.

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Nutritional information per portion

Calories 424(kcal)
Fat 20.0g
Saturates 7.0g
Sugars 2.0g
Salt 1.9g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Rebecca, posted 4 months ago

This is really easy to make yet really tasty! I fed this to 5 other housemates and myself using double the recipe and had more than enough. Fresh Garlic and Onion are good ingredients to add as well.

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sally, posted 2 years ago

this recipe was really good

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