Speedy chicken pie with tarragon

Name: Speedy chicken pie with tarragon
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Ingredients: 15 g unsalted butter; 2 leeks, thinly sliced; 418 g pack slower reared diced chicken breast; 3 sprig/s sprigs tarragon, leaves chopped; 350 g tub four cheese sauce; 200 g can petits pois, drained; 320 g ready-rolled puff pastry sheet; 1 tbsp milk

With pre-prepared chicken, sauce and pastry, this is on the table in 40 minutes.

4 out of 5 stars(9) Rate this recipe

Serves4
CourseMain meal
Prepare5 mins
Cook35 mins
Total time40 mins

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15g unsalted butter
2 leeks, thinly sliced
418g pack slower reared diced chicken breast
3 sprig/s sprigs tarragon, leaves chopped
350g tub four cheese sauce
200g can petits pois, drained
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 tip below) over a medium heat. Cook the leeks and chicken together on the hob 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 it 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 up and dark golden and the chicken is cooked through, the juices run clear and there is no pink meat remaining.

Cook’s tip

If you don’t have a flameproof roasting tin, cook the filling in a large frying pan or saucepan, then transfer to a 1.5L roasting tin or ovenproof dish.