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Chicken, mushroom and tarragon pie

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Chicken, mushroom and tarragon pie
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
435
Carbs
49.2g
Fibre
13.4g
Protein
29.0g
Fat
10.6g
Saturates
2.5g
Sugars
19.0g
Salt
0.72g
Fruit/Veg Portion
6
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
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Method

Recipe tips
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