Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, chicken and tarragon pie. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Stir in the chicken mixture, ham and tarragon. Cut a hole in the top of the pie and brush the top with the beaten egg. This article contains affiliate links, which means we may earn a small amount of money if a reader clicks through and makes a purchase.
Chicken and tarragon pie is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Chicken and tarragon pie is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can cook chicken and tarragon pie using 11 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Chicken and tarragon pie:
- Take 250 grams puff pastry
- Make ready 25 grams butter
- Make ready 1 clove garlic, finely sliced
- Prepare 1 banana shallot
- Get 2 chicken breasts, 1cm diced
- Get 150 grams mixed mushrooms, chanterelle, girolles and chestnut
- Prepare 50 ml madeira
- Make ready 150 ml chicken stock
- Take 2 tbsp tarragon
- Get 200 ml double cream
- Make ready 1 egg yoke
Try one of our favourite spring showstoppers, with a fragrant watercress and tarragon sauce coating tender chicken, all topped with a crusty puff pastry. Cut a circle from the puff pastry sheet the same size as the pie dish and top with. With baby carrots & crème fraîche. Trim and add the carrots, sprinkle in the flour and cook for a couple of minutes, then pour in the stock and crème fraîche.
Instructions to make Chicken and tarragon pie:
- Heat big frying pan and add butter untill foaming.
- Add shallot and garlic, fry for several minutes.
- Add chicken and fry till coloured all over.
- Add mushrooms and fry on high for 3 minutes, or until soft.
- Add madeira and flambe.
- Add chicken stock and simmer, add tarragon and cream and simmer for 5 minutes.
- Season and taste.
- Transfer to a pie dish and cover with puff pastry, brush with egg yolk.
- Cook in oven, gas mark 6 for 20 minutes.
The key to a great chicken pie is ensuring that it is packs a real punch of flavour; there is nothing worse than a pie with a lacklustre filling. It's got to be creamy, decadent and packed with a good amount of meat and creamy leek sauce. Combine the sauce with the chicken mixture and fold in the tarragon. Seal the pies by pressing down on the rim of the dish. Make a small hole or slit in the middle of the pie to allow steam to escape while.
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