Chicken, tarragon and mushroom pies recipe

  • Serves 4
  • 20 mins to prepare and 35 mins to cook
  • 596 calories / serving
  • Freezable
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan

The perfect way to transform leftover roast chicken – bake into a gorgeously golden pie with chestnut mushrooms and fragrant tarragon. This family favourite is also great for freezing, so bake a batch to store in your freezer for when time is short.

  1. Preheat the oven to gas 7, 220°C, fan 200°C and put the pastry rectangles in the fridge.
  2. In a saucepan, melt the butter over a medium heat. Add the onion, mushrooms and some seasoning and cook for 5 minutes, or until soft. Add the flour and mustard powder and stir for 2 minutes. Add the stock and vinegar. Stir for roughly 5 minutes, until the sauce thickens.
  3. Mix in the chicken, tarragon and peas, then spoon the mixture into 4 individual rectangular pie dishes measuring approximately 18 x 13cm. Top each with pastry. Seal the pies by pressing down on the rim of the dish. Brush with the beaten egg. Make a small hole or slit in the middle of the pie to allow steam to escape while cooking.
  4. Bake in the oven for 35 minutes, or until the pastry is crisp and golden.

Freezing and defrosting guidelines (freeze whole pies)

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To re-heat: Loosely cover with foil and bake until dish is thoroughly heated through. Re-heat until piping hot.

See more Pie recipes
Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • 375g (12 1/2oz) lighter ready rolled puff pastry, cut into 4 rectangles
  • 1 tbsp butter
  • 1 onion, finely chopped
  • 200g (7oz) chestnut mushrooms, quartered
  • 3 tbsp plain flour
  • 1 tsp mustard powder
  • 400ml (13fl oz) chicken stock
  • 2 tbsp red wine vinegar
  • 300g (10oz) roast chicken, roughly chopped
  • 3 tbsp fresh tarragon, chopped
  • 100g (3 1/2oz) frozen peas
  • 1 egg, beaten
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Energy 2497kj 596kcal 30%
  • Fat 24.1g 34%
  • Saturates 11.2g 56%
  • Sugars 7.3g 8%
  • Salt 1.8g 30%

of the reference intake
Carbohydrate 62.5g Protein 31.5g Fibre 5.2g

Convert

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.