Chicken and tarragon pie
Chicken and tarragon pie

Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, chicken and tarragon pie. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Chicken and tarragon pie is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Chicken and tarragon pie is something which I’ve loved my whole life.

Stir in the chicken mixture, ham and tarragon. Cut a hole in the top of the pie and brush the top with the beaten egg. Recipe from Julia Child and Jacques Pépin.

To get started with this particular recipe, we have to prepare a few components. You can have chicken and tarragon pie using 11 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Chicken and tarragon pie:
  1. Take 250 grams puff pastry
  2. Take 25 grams butter
  3. Make ready 1 clove garlic, finely sliced
  4. Make ready 1 banana shallot
  5. Make ready 2 chicken breasts, 1cm diced
  6. Make ready 150 grams mixed mushrooms, chanterelle, girolles and chestnut
  7. Make ready 50 ml madeira
  8. Prepare 150 ml chicken stock
  9. Make ready 2 tbsp tarragon
  10. Get 200 ml double cream
  11. Get 1 egg yoke

This classic British pie is a great warming recipe for those winter months; what's more, it will be a winner with the whole family. This chicken & tarragon pie is simply delicious! Rich and creamy, it makes a great choice for lunch or dinner. Reduce the heat and simmer for fifteen minutes until the chicken is tender.

Instructions to make Chicken and tarragon pie:
  1. Heat big frying pan and add butter untill foaming.
  2. Add shallot and garlic, fry for several minutes.
  3. Add chicken and fry till coloured all over.
  4. Add mushrooms and fry on high for 3 minutes, or until soft.
  5. Add madeira and flambe.
  6. Add chicken stock and simmer, add tarragon and cream and simmer for 5 minutes.
  7. Season and taste.
  8. Transfer to a pie dish and cover with puff pastry, brush with egg yolk.
  9. Cook in oven, gas mark 6 for 20 minutes.

With baby carrots & crème fraîche. Trim and add the carrots, sprinkle in the flour and cook for a couple of minutes, then pour in the stock and crème fraîche. These are little chicken pot pies. Turn down to a simmer and add the tarragon, mustard, lemon juice, salt and pepper. Add the chicken and the cooked leeks and mushrooms and carefully stir together.

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