Chicken, mushroom and tarragon pie
prep: 20 minutes
cook: 45–50 minutes (20 minutes in pan; 25–30 minutes in the oven)
serving: 2
Nutrition Facts
each serving
KCal
435
Carbs
49.2g
fiber
13.4g
Protein
29g
Fat
10.6g
Saturates
2.5g
Sugars
19g
Salt
0.72g
Fruit/Veg Portion
5
Ingredients
all 10 types- 2 tsp sunflower oil
- 1 large onion, finely chopped
- 2 large leeks, cleaned, and chopped
- 150g chestnut mushrooms, sliced
- 300ml chicken or vegetable stock
- 1 tbsp freshly chopped tarragon
- pinch white pepper
- 1 heaped tsp cornflour mixed with 25ml skimmed milk
- 150g cold cooked skinless chicken, cubed (mix of brown and white meat)
- 300g sweet potato, peeled and very thinly sliced
Directions
6 steps in totalStep 1
Preheat the oven to 180°C/ gas 4. Add the oil to a pan, then add the onion and stir regularly for 5 minutes until browned.
Step 2
Add the leeks and mushrooms, and stir regularly for 3–4 minutes, until softened.
Step 3
Stir in the stock, tarragon and pepper, and bring to the boil. Add a lid to the pan, reduce heat and simmer for 5 minutes.
Step 4
Mix the cornflour and milk together. Next, bring the stock back to the boil and slowly stir in the cornflour mixture until the sauce thickens, then stir for another 2 minutes.
Step 5
Now, stir in the cooked chicken pieces, then add mixture to an overproof dish.
Step 6
Evenly layer the sweet potato on top and bake in the oven for 25–40 minutes until lightly browned.
PRINT
I MADE IT
