Chicken and tarragon is a beautifully fragrant combination, and it always works.
This simple puff pastry lidded pie is very easy and fairly quick to make (compared to other pies), but doesn’t fail to impress on taste. And whose mouth doesn’t water when a golden crusted pie is brought to the table?
Make this instead of a traditional roast chicken dinner and I guarantee there will be smiles all round.
This receipe will serve 4 and takes 50-60 minutes to make.
Chicken and Tarragon Pie
Small knob of butter
3 rashers smoked bacon
300g chicken breast or thigh, de-boned
2 tbsps plain flour
1 large glass white wine
500ml chicken stock
200g button mushrooms
200g green beans
Dash of double cream
Large bunch of tarragon
1 sheet shop bought puff pastry (or your own home made of course – but rather you than me!)
1. Chop the bacon and onion and throw into a large pan with the butter. Allow to cook for about 5 mins, until the bacon is starting to crisp.
2. Chop the chicken into bitesize pieces and add to the pan. Cook for another 30 secs – no longer! Don’t fall into the trap of worrying the chicken will be underdone, it will get plenty of cooking.
3. Stir in the plain flour, then tip in the wine (don’t forget to pour a glass of wine for the chef too!) and stir until it has thickened, then gradually add the stock.
4. Once all of the stock has been stirred in, add the button mushrooms (whole) and green beans (halfed). Pop a lid on the pan and allow to simmer for 10 mins.
5. Stir in the cream and chopped tarragon, season with salt and plenty of black pepper, then transfer to an oven proof dish (if the one you’re using isn’t suitable for use in the oven) and top with the sheet of pastry. Pinch the edges, then pierce the centre with a knife.
6. Oven cook at 160 degrees until the pastry has puffed up and is golden brown – around 25-30 mins.
7. Serve with garden peas on the side – delicious!