Skip to the beginning of the images gallery

Chicken tarragon pot pie

Name: Chicken tarragon pot pie
Cook time: 30 min
Yield: 2

with filo pastry and seeded side salad

Ready in around 30 mins

RECIPE FACT:

Filo dough is made with flour, water and a small amount of oil. Homemade filo takes time and skill, requiring progressive rolling and stretching to a single thin and very large sheet.

Nutritional Info:

Energy: 2,824kJ (675kcal)
Protein: 51g
Carbohydate: 67g
Sugars: 11g
Fat, total:25g
Saturated:12g
Sodium:1,688mg
Contains:Gluten, Milk, Sulphites, Wheat

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND THE SALAD:
Empty the bag of steamed potatoes into a deep-sided oven dish and place in the oven for 10 mins. Using half the carrot, peel then cut in half lengthways and cut into 1 cm halfmoons on the diagonal. Remove the parsley leaves, discarding the stalks then chop finely. Empty the mesclun into a salad bowl and add the toasted seeds. Just before serving, drizzle with olive oil and season with salt and pepper.
2. TO PREPARE THE PIE MIX:
Remove the free-range diced chicken breasts from their packaging and pat dry with a paper towel. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken and carrot then cook for 2-3 mins. Add the tarragon white sauce and cook for 2-3 mins until warm. Add the chopped parsley and stir to combine. Melt 1 Tbsp of butter using the microwave or a small pot.
3. TO BUILD AND COOK THE PIE:
Add the contents of the pan to the oven dish with the potatoes and mix gently. Lightly crunch each of the filo pastry sheets and place on top of the pie mix then drizzle with the melted butter. Bake in the oven for 15 mins until golden and the chicken is cooked through. Allow to sit for a few mins before serving.
TO SERVE:
Divide the chicken pot pie between plates and serve the seeded mesclun salad on the side.