Chicken, Leek and Tarragon Pie

Name: Chicken, Leek and Tarragon Pie
Total time: 6300 s
Yield: 4 servings
Cuisine: British
Ingredients: 3 chicken breasts; 3 cloves garlic; 1 onion; 1 leek; 100 g mushrooms; 4 carrots; Pinch Tarragon; 750 ml vegetable stock; Sheet shortcrust party

miranda @cook_9708408

This requires a bit of time and effort but the result is worth it and you can really taste the tarragon in the sauce. It's quite #familyfriendly and the veg can be swapped in and out for any fussy eaters!

miranda @cook_9708408

Saved

Ingredients

45 mins- 1 hour

4 servings

3chicken breasts
3 clovesgarlic
1onion
1leek
100 gmushrooms
4carrots
PinchTarragon
750 mlvegetable stock
Sheetshortcrust party

Saved

Steps

45 mins- 1 hour

1

Chop the onion, Leek and garlic cloves and cook in a large pot with a little Olive oil
2

Add the chicken (cut into chunks first) and stir until there is no pink meat remaining. Then add the mushrooms and carrot, finely chopped.
3

Add the stock and Tarragon and leave to simmer for 15 mins. Preheat the oven to 160C fan.
4

Lay the pastry over the top of your pie dish. Don't forget to cut two slits in the top to let the steam escape. You can brush with egg or milk for a golden finish.
5

Cook for 15 mins at 200C and then turn down to 160 and cook for a further 15 mins. Serve with plenty of mash and fresh veg!