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Richard Phillips

Chicken, Broccoli and Tarragon Puff Pie

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Everyone will adore this chicken pie which is dead easy to make and full of flavour.

Serves 1

Ingredients

  • 1 shallot, finely sliced
  • 1 clove garlic
  • 100ml white wine
  • 25ml white wine vinegar
  • 1 chicken breast, cut into dice
  • 5 button mushrooms, cut into quarters
  • ½ bunch of tarragon leaves, chopped
  • 200ml cream
  • 10 small broccoli pieces, blanched
  • 8 baby onions, blanched
  • 1 sheet of puff pastry (egg washed and cut into 5” x 2” shapes) cooked at 200°c until golden brown
  • Eggwash
  • Ground white pepper
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Method

  1. In a pre heated pan, add a little olive oil. Add the shallots and garlic and cook for 1 minute, then add the white wine and the vinegar.
  2. Reduce the mixture by half, then add the chicken, mushrooms and cream. Cook for a further 3 to 4 minutes.
  3. Add the broccoli and onions, season, then add the chopped tarragon.
  4. Once at the desired consistency, cut out the centre of the puff pastry case, leaving a 1cm gap around the edge, fill with the chicken filling and serve.
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