FoodCoop Recipes
Chicken, Mushroom and Tarragon Pie
100% British farmed diced chicken breast. Pre-cut for convenience. Versatile, and suitable in stews, curries or pies. Works well with stronger flavoured sauces
Serves
4
Ingredients
800g Co-operative diced chicken breast
1 leek, finely sliced
2 tsp plain flour
1 onion, chopped finely
1 punnet of chestnut mushrooms, sliced
2 cloves of garlic, crushed
50g of tarragon, roughly chopped
2 sprigs of rosemary, leaves removed
1 heaped tbsp wholegrain mustard
600ml chicken stock
200ml double cream
salt and pepper
olive oil
250g ready made puff pastry
Method
In a pan, heat a glug of olive oil. Sweat the onions, garlic and leeks in a pan until soft. Add the chicken and let it turn golden. When browned, sprinkle the flour in and mix. The whole process should take around 15 minutes.
Now, add the rest of the ingredients other than the pastry, cream and mushrooms and bring to a simmer. Simmer everything together for 30-45 minutes, or until the sauce has thickened and the liquid has reduced.
Add in the mushrooms, and cook for a further 2 minutes.
Pour in the cream, and stir. Season to taste.
Heat the oven to 200C/180C fan/gas
Pour the pie mix into a dish, and roll out the pastry. Cover the pie dish with the pastry and pinch the edges to seal. Brush with a beaten egg if you wish for a glossy finish.
Put into the oven and bake for around 40 minutes, until golden and crisp.
