Chicken tarragon pie recipe

Click to rate
(329 ratings)
Sending your rating





Nutrition per portion

Calories 424 kCal 21%
Fat 20g 29%

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.

Top tip for making Chicken tarragon pie

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

Click to rate
(329 ratings)
Sending your rating

Latest Recipes

Explore More