Waitrose and Partners
Simple tarragon, chicken & leek pie

Simple tarragon, chicken & leek pie

A pie needn’t take all day to make; using ready-diced chicken, a tub of sauce and ready-rolled pastry you’ll have this on the table in 40 minutes.

5 out of 5 stars(4) Rate this recipe
  • Serves5
  • CourseMain meal
  • Prepare5 mins
  • Cook35 mins
  • Total time40 mins

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Ingredients

  • 15g butter
  • 2 leeks, thinly sliced
  • 418g pack Essential British Diced Chicken Breast
  • 3 sprig/s tarragon, leaves chopped
  • 350g tub four cheese sauce
  • 100g frozen Essential Petits Pois
  • 320g ready-rolled puff pastry sheet
  • 1 tbsp milk

Method

  1. Preheat the oven to 200ºC, gas mark 6. Heat the butter in a flameproof medium roasting tin (or see cook’s tip). Cook the leeks and chicken together for 5 minutes until the chicken is golden.

  2. Add the tarragon, cook for a few seconds more, then stir in the cheese sauce and peas and gently warm the sauce through.

  3. Unroll the pastry and lay on top of the filling, tucking it in at the edges. Brush with the milk and bake for 20-25 minutes, until the pastry is puffed and dark golden and the chicken is cooked through, the juices run clear and there is no pink meat.

Cook’s tip

If you don’t have a flameproof dish, cook the filling in a large frying pan or saucepan, then transfer to a 2L roasting tin or ovenproof dish.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,369kJ/ 568kcals

Fat

34g

Saturated Fat

19g

Carbohydrates

40g

Sugars

6.2g

Fibre

4.8g

Protein

24g

Salt

1.8g

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