Simple tarragon, chicken & leek pie

Name: Simple tarragon, chicken & leek pie
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 5
Ingredients: 15 g butter; 2 leeks, thinly sliced; 418 g pack Essential British Diced Chicken Breast; 3 sprig/s tarragon, leaves chopped; 350 g tub four cheese sauce; 100 g frozen Essential Petits Pois; 320 g ready-rolled puff pastry sheet; 1 tbsp milk

A pie needn’t take all day to make; using ready-diced chicken, a tub of sauce and ready-rolled pastry you’ll have this on the table in 40 minutes.

4.5 out of 5 stars(8) Rate this recipe

Serves5
CourseMain meal
Prepare5 mins
Cook35 mins
Total time40 mins

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15g butter
2 leeks, thinly sliced
418g pack Essential British Diced Chicken Breast
3 sprig/s tarragon, leaves chopped
350g tub four cheese sauce
100g frozen Essential Petits Pois
320g ready-rolled puff pastry sheet
1 tbsp milk

Preheat the oven to 200ºC, gas mark 6. Heat the butter in a flameproof medium roasting tin (or see cook’s tip). Cook the leeks and chicken together for 5 minutes until the chicken is golden.
Add the tarragon, cook for a few seconds more, then stir in the cheese sauce and peas and gently warm the sauce through.
Unroll the pastry and lay on top of the filling, tucking it in at the edges. Brush with the milk and bake for 20-25 minutes, until the pastry is puffed and dark golden and the chicken is cooked through, the juices run clear and there is no pink meat.