Chicken, Tarragon and Wild Mushroom Pies
This savoury pie recipe is a firm favourite and is slightly healthier as it uses less pastry than a traditional pie.
Kcal: 715.0
Serves 3
15 mins prep
35 mins cooking time
Ingredients
- 150g (5oz) gluten free puff pastry*
- 4 boneless chicken thighs, roughly chopped
- 1 medium onion, finely chopped
- 1 dsp (10ml) olive oil
- 25g (1oz) butter
- 175g (6oz) wild mushrooms, finely sliced
- 1 heaped tsp (5g) fresh tarragon, finely chopped
- 80ml (3fl oz) white wine
- 1 tbsp (15g) gluten free plain flour
- 50ml (2fl oz) double cream
- 1 medium egg, beaten
- Black pepper,salt and herbs to season
Notes: *Please check our Food and Drink Information for suitable products.
Method
- Preheat the oven to 220°C/Fan 200°C/425°F/Gas mark 7
- Place the olive oil, butter and chicken pieces in a large saucepan and sauté until golden brown
- Add the onion and continue to cook until the onions are translucent
- Add the mushrooms, tarragon and white wine and simmer for 5 minutes followed by the flour and allow to thicken
- Pour in the double cream and season accordingly
- Roll out the pastry to approximately 3mm thick and cut out the miniature heart shapes
- Pour the chicken mixture into each pie dish and decorate with the little hearts
- Brush the pastry hearts with the beaten egg and place on a baking tray in the oven for 35 minutes or until golden brown and the filling is bubbling away
- Decorate with tiny puff pastry hearts and serve with homemade chunky potato wedges and seasonal greens.
Nutritional information per serving
Kcal
715
Fat
47.2g
Carbs
35g
Protein
29g
Fibre
2g
