Save for later

Chicken, mushroom and tarragon pie

Thumbnail
Thumbnail
Thumbnail
A creamy pie flavoured with tarragon with a healthy sweet potato topping.
Serves
2
Prep
20 minutes
Cook
45–50 minutes (20 minutes in pan; 25–30 minutes in the oven)
Each 620g serving contains (excludes serving suggestion)
KCal
412
Carbs
53.30g
Fibre
13.00g
Protein
24.20g
Fat
8.80g
Saturates
1.80g
Sugars
18.90g
Salt
1.50g
Portion Fruit & Veg
3
Ingredients
Ingredients
2 tsp sunflower oil
1 large onion, finely chopped
2 large leeks, cleaned, and chopped
150g chestnut mushrooms, sliced
300ml chicken or vegetable stock
1 tbsp freshly chopped tarragon
pinch white pepper
1 heaped tsp cornflour mixed with 25ml skimmed milk
150g cold cooked skinless chicken, cubed (mix of brown and white meat)
300g sweet potato, peeled and very thinly sliced
Method
  1. Preheat the oven to 180°C/ gas 4. Add the oil to a pan, then add the onion and stir regularly for 5 minutes until browned.
  2. Add the leeks and mushrooms, and stir regularly for 3–4 minutes, until softened.
  3. Stir in the stock, tarragon and pepper, and bring to the boil. Add a lid to the pan, reduce heat and simmer for 5 minutes.
  4. Mix the cornflour and milk together. Next, bring the stock back to the boil and slowly stir in the cornflour mixture until the sauce thickens, then stir for another 2 minutes.
  5. Now, stir in the cooked chicken pieces, then add mixture to an overproof dish.
  6. Evenly layer the sweet potato on top and bake in the oven for 25–40 minutes until lightly browned.
Chefs tips
    Brand Icons/Telephone check - FontAwesome icons/tick icons/uk