Chicken, tarragon and mushroom pies recipe
Created by The Tesco Recipes team
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
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Shop ingredientsEach serving contains
- Energy
- 2495kJ 596.0kcal
- Fat
- 24g
- Saturates
- 11g
- Salt
- 1.8g
- Sugars
- 7g
of the Reference intake
Carbohydrate 62.5gProtein 31.5gFibre 5.2g
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Sign in to shopMethod
- Preheat the oven to gas 7, 220°C, fan 200°C and put the pastry rectangles in the fridge.
- 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.
- 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.
- Bake in the oven for 35 mins, or until the pastry is crisp and golden.
- See more Pie recipes
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.
