Chicken pie with tarragon, leeks and mushrooms

Recipe from: June 2012

Ingredients 12
Servings 1
Minutes 00:10


Serving Change
  • 2
    olive oil
  • 2
    skinless, de-boned chicken thighs (or breasts), roughly cubed
  • 1
  • 4
    baby leeks, sliced
  • 1
    garlic clove, chopped
  • 1/2
    baby button mushrooms
  • 1/2
    dried tarragon
  • 1
  • Salt
  • Pepper
  • 1
    roll puff pastry, thawed
  • 2 ramekins; or 1 small, shallow oven-proof dish


Pre-heat oven to 180°C. On the stove top in a small pot, heat the olive oil and fry the chicken pieces for 4-5 minutes, until golden. Remove and set aside on a small plate.

Add in the butter and leeks, fry for 2-3 minutes; add in the garlic, mushrooms, tarragon and mascarpone. Add the chicken pieces back in, season with salt and pepper, simmer for 2-3 minutes and remove from the heat.

Pour contents into your ramekins; cut out a rough puff pastry ‘lid’ that’s larger than the ramekin; use a fork to make a few holes in the pastry to allow steam to escape during cooking; place atop ramekin; trim the edges with kitchen scissors; use a fork to press down the edges and brush lightly with lightly beaten egg yolk, or milk (adds extra glossiness when cooking).

Place on the middle rack of the oven and bake at 180°C for 12-15 minutes or until the pastry is golden.

Chef's notes:

These can be made a day or two in advance and refrigerated, without the last step of baking. Then  bake at 180°C as per instructions just before serving.

I would serve these with mashed sweet potato or fluffy regular mash with a heaped tsp of pesto mixed through, and probably good old cheerful green peas!

View the step by step guide here.

Reprinted with permission of Sarah Graham. To see more recipes, click here.




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