Creamy Chicken & Tarragon Shortcrust Pastry Pie
1 batch of all butter shortcrust pastry
2 Yorkshire chicken breasts
150ml double cream
2 tablespoons oil
1 tablespoon flour
1 chicken stock pot
A generous handful of fresh tarragon
A less generous handful of fresh parsley
1 whole large onion
2 carrots, sliced in rounds
A handful of frozen peas
This creamy chicken and tarragon pie feels all sorts of comforting, and while there is no sense in pretending it’s a healthy recipe… a healthy lifestyle is all about moderation! So go on! Get stuck into this delicious pie!
All ingredients used in this recipe are available to purchase from the Fodder farm shop
Melt butter with oil in pan, add onions and carrots, cooking a few minutes until tender. Add the thinly sliced chicken breast, continuing to cook until just cooked through. Sprinkle in flour, salt and pepper, stir for a minute until no flour remains. Pour in the milk and stock stirring as it thickens. Toss in your fresh herbs, peas, cream and let it just bubble up before turning heat down to low, simmer for 5 minutes while you get the pastry top ready.
Pour into pie dish and top with pastry round, brush with an egg wash and a sprinkle of salt. Bake on 180 for 25-30 minutes or until pastry is beautifully golden!
Serve with a fresh salad or sautéed greens.
A creamy chicken and herb pie, with buttery pastry and that distinctive tarragon flavour.