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Chicken, tarragon and mushroom pies recipe

Chicken, tarragon and mushroom pies recipe

41 ratings

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. See method

  • Serves 4
  • 20 mins to prepare and 35 mins to cook
  • 596 calories / serving
  • Freezable

Ingredients

  • 375g lighter ready rolled puff pastry, cut into 4 rectangles
  • 1 tbsp butter
  • 1 onion, finely chopped
  • 200g chestnut mushrooms, quartered
  • 3 tbsp plain flour
  • 1 tsp mustard powder
  • 1 chicken stock cube, made up to 400ml
  • 2 tbsp red wine vinegar
  • 300g roast chicken, roughly chopped
  • 3 tbsp fresh tarragon, chopped
  • 100g frozen peas
  • 1 egg, beaten

Each serving contains

  • Energy

    2495kj
    596kcal     30%

  • Fat

    24g 34%

  • Saturates

    11g 56%

  • Sugars

    7g 8%

  • Salt

    1.8g 30%

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

Method

  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 mins, or until soft. Add the flour and mustard powder and stir for 2 mins. Add the stock and vinegar. Stir for roughly 5 mins, 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 mins, 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.

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