Tarragon Chicken Pie recipe - ingredients, nutrition and when to eat it
Tarragon chicken pie is made by sautéing chicken and mushrooms in a cream sauce, covering them with pastry, and baking until golden.
Tarragon chicken pie is made by sautéing chicken and mushrooms in a cream sauce, covering them with pastry, and baking until golden. Tarragon adds a fresh, aromatic note to the rich, creamy filling. It’s a satisfying choice for lunch or dinner.
Western · 50 minutes to cook
Tips: Let the filling cool slightly before covering it with pastry to help keep the bottom from getting soggy.
Tips: Press the pastry edges firmly against the dish and cut a few slits in the top so steam can escape.
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Ingredients (1 serving)
- Boneless Chicken Thigh — 100 g
- Button Mushrooms — 3 pc
- Onion — 0.3 pc
- Butter — 1 tsp
- All-Purpose Flour — 1 tsp
- Milk — 80 ml
- Heavy Cream — 30 ml
- Chicken Stock — 50 ml
- Tarragon — 0.5 tsp
- Ground Black Pepper — 0.2 tsp
- Salt — 0.5 g
- Puff Pastry — 100 g