Chicken tarragon pie Recipe

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Nutrition per portion

Calories 424 kCal 21%
Fat 20g 29%
  -  Saturates 7gg 35%
  -  of which Sugars 2gg 2%
Salt 1.9gg 32%

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.


  • ½ x 375g (13oz) packet of ready-rolled puff pastry
  • 4 skinless, boneless chicken breasts
  • 1tbsp olive oil
  • 100g (3½ oz) baby button mushrooms
  • 295g (10½ oz) can of condensed chicken soup
  • Handful of tarragon leaves, chopped
  • Buttered green beans, to serve


  • 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.

More Recipe Ideas

Top Tip

Top tip: 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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