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Chicken, sweet corn and tarragon pies
Chicken, sweet corn and tarragon pies
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Satisfying homemade chicken pies with a generous sauce topping.
Ingredients:
  • 4 chicken thigh fillets, cut into 3cm pieces
  • 1 brown onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stick, finely chopped
  • 40.00 ml plain flour
  • 250ml chicken stock
  • 1 x 420g can sweet corn, drained
  • 60ml cream
  • 23.40 gm Dijon mustard
  • 20.00 ml chopped tarragon
  • 1 sheet (25cm) ready-rolled frozen puff pastry
Instructions:
  • Preheat oven to 220°C. In a large frying pan over high heat, sizzle half of the oil. Sear one-third of the chicken until golden, about 3 minutes, then transfer to a bowl. Repeat twice more with the rest of the chicken.
  • Pour the rest of the oil into the pan then sauté the onion, carrot, and celery until the onion softens. Stir in the flour until well combined. Add the chicken and stock, stirring until the mixture thickens. Mix in the sweet corn, cream, and mustard. Remove from heat, then stir in the tarragon and season with salt and pepper to taste.
  • Divide the chicken mixture into four 11cm (base measurement) pie tins or ramekins and place on a baking tray. Cut four pastry discs using a 12cm round cutter. Brush the pastry with egg, then lay it over the pies. Bake until the pastry is golden and puffed, approximately 15 minutes. Serve hot straight from the oven.

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