Chicken, Tarragon and Mushroom Pie

By msweeney

Ingredients

• Chicken Mushroom pie
• INGREDIENTS
• 30 30g 30g butter
• 4 4 4 skinless chicken fillets, diced
• 1 1 1 leek, finely sliced
• 280 280g 280g button mushrooms, quartered
• 1 1 1 tablespoon flour
• 250 250ml 250ml milk
• 100 100ml 100ml single cream
• 2 2 2 tablespoons chopped tarragon leaves
• 500 500g 500g pack of puff pastry (use butter puff or brush ordinary puff with a little butter)
• 1 1 1 egg, beaten
• METHOD
• to 200°C/gas 6. to 200°C/gas mark 6.
• 5 a large pan over a medium heat and melt the butter. Add the chicken, season with salt and pepper and cook for 5 minutes. Stir in the leek and cook for a further minute.
• to 3 mushrooms to the pan and cook for 3 minutes. Sprinkle over the flour, stir and cook for another minute, then pour in the milk and cream and cook until the sauce has thickened. Stir in the chopped tarragon.
• to out the pastry and cut it into four pieces big enough to cover four small pie dishes. Spoon the chicken mixture into the dishes and brush the rims with beaten egg.

Details

Servings 4
Adapted from clodaghmckenna.com

Preparation

Step 1

1 egg, beaten

Preheat the oven to 200°C/gas mark 6.

Set a large pan over a medium heat and melt the butter. Add the chicken, season with salt and pepper and cook for 5 minutes. Stir in the leek and cook for a further minute.

Add the mushrooms to the pan and cook for 3 minutes. Sprinkle over the flour, stir and cook for another minute, then pour in the milk and cream and cook until the sauce has thickened. Stir in the chopped tarragon.

Roll out the pastry and cut it into four pieces big enough to cover four small pie dishes. Spoon the chicken mixture into the dishes and brush the rims with beaten egg.