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Chicken tarragon pie

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Chicken and Tarragon Pie
Chicken and Tarragon Pie
  • Serves: 4

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Chicken and tarragon go so well together in these flavoursome, filling pies - and the best bit is they only take half an hour to make.

Ingredients

  • x 375g (13oz) packet of ready-rolled puff pastry
  • 4 skinless, boneless chicken breasts
  • 1tbsp olive oil
  • 100g (3 oz) baby button mushrooms
  • 295g (10 oz) can of condensed chicken soup
  • Handful of tarragon leaves, chopped
  • Buttered green beans, to serve

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

Method

  1. Unroll the pastry and cut out four 7.5cm (3in) squares. Place on a baking tray and cook at 200C (400F, gas mark 6) 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 four bowls. Top each with a pastry square and serve with buttered green beans.

Nutritional information per portion

  • Low
  • Med
  • High
  • 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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  • 4
(93 ratings)

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