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Chicken, mushroom and tarragon pie

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Ingredients

Scale
  • 2 tsp sunflower oil
  • 1 large onion, finely chopped
  • 2 large leeks, cleaned, and chopped
  • 150g chestnut mushrooms, sliced
  • 300ml chicken or vegetable stock
  • 1 tbsp freshly chopped tarragon
  • pinch salt and white pepper
  • 1 heaped tsp cornflour mixed with 25ml skimmed milk
  • 150g cold cooked skinless chicken, cubed (mix of brown and white meat)
  • 300g sweet potato, peeled and very thinly sliced

Instructions

  1. Preheat the oven to 180°C/ gas 4. Add the oil to a pan, then add the onion and stir regularly for 5 minutes until browned.
  2. Add the leeks and mushrooms, and stir regularly for 3-4 minutes, until softened.
  3. Stir in the stock, tarragon, salt and pepper, and bring to the boil. Add a lid to the pan, reduce heat and simmer for 5 minutes.
  4. Mix the cornflour and milk together. Next, bring the stock back to the boil and slowly stir in the cornflour mixture until the sauce thickens, then stir for another 2 minutes.
  5. Now, stir in the cooked chicken pieces, then add mixture to an overproof dish.
  6. Evenly layer the sweet potato on top and bake in the oven for 25-40 minutes until lightly browned.

Find it online: https://legenrecipes.com/recipe/chicken-mushroom-tarragon-pie/