Chicken And Tarragon Pie Recipe

Cooking Directions

• STEP 1.Preheat the oven to 180°C (350°F).
• STEP 2.In a large pan, heat oil and cook the chicken until browned. Remove from the pan and set aside.
• STEP 3.In the same pan, melt butter and sauté onions and garlic until softened.
• STEP 4.Add flour and cook for 1 minute, then gradually stir in chicken stock and milk.
• STEP 5.Add tarragon, cooked chicken, and peas. Simmer until the sauce thickens.
• STEP 6.Transfer the mixture to a pie dish and cover with pastry. Brush with beaten egg.
• STEP 7.Bake for 25-30 minutes, or until the pastry is golden and the filling is bubbling.
• STEP 8.Serve the chicken and tarragon pie hot, with a side of vegetables or salad.

Cooking Tips

• You can use pre-made pastry or make your own from scratch.
• For a richer flavor, you can add a splash of white wine to the sauce.
• If you don't have tarragon, you can substitute it with thyme or parsley.

Storage and Serving

• Leftover chicken and tarragon pie can be stored in the refrigerator for up to 3 days.
• To reheat, place the pie in a preheated oven at 180°C (350°F) for 15-20 minutes, or until heated through.
• Serve the pie with a side of mashed potatoes or steamed vegetables for a complete meal.