Name: Chicken, mushroom and tarragon pie
Prep time: 20 minutes
Cook time: 45–50 minutes (20 minutes in pan; 25–30 minutes in the oven)
Yield: 2
Ingredients: 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 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

A creamy pie flavoured with tarragon with a healthy sweet potato topping.

Serves

Prep

20 minutes

Cook

45–50 minutes (20 minutes in pan; 25–30 minutes in the oven)

Nutritional Information:

Each 620g serving contains (excludes serving suggestion)

KCal: 435
Carbs: 49.2g
Fibre: 13.4g
Protein: 29.0g
Fat: 10.6g
(Low)
Saturates: 2.5g
(Low)
Sugars: 19.0g
(Low)
Salt: 0.72g
(Low)
Fruit/Veg Portion: 5

What makes a healthy, balanced diet?

Ingredients

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 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

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Method

Step 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.

Step 2

Add the leeks and mushrooms, and stir regularly for 3–4 minutes, until softened.

Step 3

Stir in the stock, tarragon and pepper, and bring to the boil. Add a lid to the pan, reduce heat and simmer for 5 minutes.

Step 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.