Preparation time is 20minutes
Cook time is 45minutes
Total time is 1hours 5minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
11 Ingredients
- 1tablespoons olive oil
- 500grams chicken thighs, skinless, boneless, chopped
- 1 large leek, finely sliced
- 4 cloves garlic, peeled and minced
- 250grams chestnut mushrooms, sliced
- 250grams creme fraiche
- 3/4 cup chicken stock
- 2teaspoons wholegrain mustard
- 1/4 bunch tarragon, fresh, chopped
- 320grams puff pastry, ready rolled
- 2tablespoons butter, melted, for brushing
Description
Creamy chicken and mushroom sauce makes the most delicious filling for this easy pie.
Method
Step 1 of 3
Pre-heat the oven to 180°C. Heat the oil in a large pan on medium high heat and cook the leeks and mushrooms for 3-4 minutes. Add the chicken thighs, garlic, mustard and tarragon and cook for 3 minutes.
Step 2 of 3
Pour over the chicken stock and stir in the creme fraiche and chopped tarragon. Cook for 2 minutes.
Step 3 of 3
To assemble the pie, pour the chicken sauce into a large ovenproof dish and top with the puff pastry sheet. Brush the pastry with butter and bake for 30-35 minutes until puffed and golden brown.
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