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Chicken, Broccoli and Tarragon Puff Pie

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


  • 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


  • 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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