Preparation time is 25minutes
Cook time is 40minutes
Total time is 1hours 5minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
- 3tablespoons butter, divided
- 3 medium leeks, sliced
- 500grams chicken breast, skinless and chopped
- 4 cloves garlic, peeled and minced
- 3tablespoons tarragon, fresh, chopped
- 1 chicken stock cube (reduced salt)
- 2/3 cup white wine
- 1teaspoons Dijon mustard
- 2tablespoons plain flour
- 1 2/3 cup creme fraiche
- 200grams puff pastry, ready rolled
Description
Chicken and tarragon work beautifully together in this rustic and filling pot pie with a puff pastry lid.
Method
Step 1 of 4
Pre-heat the oven to 180°C/160°C fan-forced. Melt a tablespoon of butter in a large pan on medium heat and cook the leeks and chicken for 7 minutes. Add the garlic and tarragon and cook for 2 minutes.
Step 2 of 4
Crumble in the stock cube, add the wine and cook until the cube has dissolved and the liquid has reduced by half. Stir in the Dijon mustard and remove from the heat.
Step 3 of 4
Sprinkle the mix with flour, add the creme fraiche and mix well to coat. Pour the mix into a baking dish.
Step 4 of 4
Roll out the pastry to make a lid large enough to cover the filling and crimp the edges to seal. Brush with melted butter, make a couple of cuts on the surface to let out the steam and bake for 20-25 minutes until the pastry is puffed and golden.
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