adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Country-style chicken and tarragon pie
0 Likes
Prep Time:
15 minutes
Cook Time:
135 minutes
Total Time:
150 minutes
Cozy winter chicken pie with hearty veggies - a comforting family favorite.
Ingredients:
  • 40g (1/4 cup) plain flour
  • Salt & freshly ground black pepper
  • 1kg chicken thigh fillets, coarsely chopped
  • 36.40 gm olive oil
  • 1 brown onion, halved, coarsely chopped
  • 2 celery sticks, trimmed, coarsely chopped
  • 2 carrots, peeled, coarsely chopped
  • 500ml (2 cups) water
  • 1 chicken style stock cube
  • 250g cauliflower florets
  • 40.40 gm thin cream
  • 20.00 ml coarsely chopped fresh tarragon
  • 1 sheet (25 x 25cm) ready-rolled frozen puff pastry, just thawed
Instructions:
  • In a large bowl, season flour with salt and pepper. Coat chicken pieces in seasoned flour, shaking off any excess. In a large saucepan over medium heat, heat half of the oil. Cook one-third of the chicken for 5 minutes or until browned, stirring occasionally. Transfer to a heatproof bowl. Repeat with remaining chicken in two more batches, reheating the pan between each batch.
  • In the same pan, heat the rest of the oil. Sauté onion, celery, carrot, and garlic for 3 minutes until onion softens. Add chicken, water, and stock cube, bring to a boil, then simmer on low, covered, for 1 hour until chicken is tender. Uncover and cook for an additional 15 minutes until the sauce thickens, stirring occasionally.
  • - Cook the cauliflower until tender in a pot, stirring occasionally for about 15 minutes. - Remove from heat and mix in the cream and tarragon. - Season with salt and pepper to taste. - Preheat the oven to 200°C.
  • Divide the flavorful chicken mixture between two 1L (4-cup) ovenproof dishes. Moisten the edges of the dishes with water. Halve the pastry and cover each pie, gently pressing the edges to seal. Score a small cross on the top of each pie before baking.
  • Bake until pastry is golden and puffed, about 20 minutes in the oven.

Similar Recipes