Name: Chicken, mushroom and tarragon pot pies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 5 cup cold cooked chicken (about 1 1/2 chickens, flesh removed (we used leftover bbq chicken), chopped into bite-size pieces; 1 bunch fresh chives, chopped; 12 swiss brown mushrooms, quartered; 3 teaspoon finely chopped tarragon; 1 1/2 cup chicken stock; sea salt and ground white pepper, to taste; 3 sheets puff pastry, thawed; 1 egg, whisked; mixed salad leaves, to serve

Chicken, mushroom and tarragon pot pies

Skip to Recipe

Makes 6 Item

Prep

10M

Cook

20M

Total

30M

Ingredients

5 cup cold cooked chicken (about 1 1/2 chickens, flesh removed (we used leftover bbq chicken), chopped into bite-size pieces

1 bunch fresh chives, chopped

12 swiss brown mushrooms, quartered

3 teaspoon finely chopped tarragon

1 1/2 cup chicken stock

sea salt and ground white pepper, to taste

3 sheets puff pastry, thawed

1 egg, whisked

mixed salad leaves, to serve

Method

1.Preheat oven to 220°C (200°C fan-forced). Combine chicken, chives, mushrooms, tarragon, sour cream and stock in bowl; season with salt and pepper.

2.Place ramekins, lip side down, onto pastry. Using small knife, discs to fit top of ramekins.

3.Fill ramekins with chicken mix and top with pastry disc, pressing down edges to seal. Brush pastry with beaten egg and sprinkle with sea salt; bake 20 minutes, until pastry is puffed and golden.

4.Remove pies from oven. Serve with side salad.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Share this post

Ingredients

Method

Related stories

BONUS Elizabeth Arden gift