Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, chicken and tarragon pie. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Spoon in the chicken mixture and brush the edges of the pastry with the beaten egg. Roll the second piece of pastry out thinly and cover the pie. For more chicken pie recipes, take a look at goodtoknow recipes for inspiration.
Chicken and tarragon pie is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Chicken and tarragon pie is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have chicken and tarragon pie using 11 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Chicken and tarragon pie:
- Prepare 250 grams puff pastry
- Prepare 25 grams butter
- Take 1 clove garlic, finely sliced
- Make ready 1 banana shallot
- Prepare 2 chicken breasts, 1cm diced
- Make ready 150 grams mixed mushrooms, chanterelle, girolles and chestnut
- Get 50 ml madeira
- Take 150 ml chicken stock
- Take 2 tbsp tarragon
- Prepare 200 ml double cream
- Get 1 egg yoke
Remove from the heat and stir in the tarragon and cream. 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. It's got to be creamy, decadent and packed with a good amount of meat and creamy leek sauce.
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.
Combine the sauce with the chicken mixture and fold in the tarragon. 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. 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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