Chicken, mushroom and tarragon pies

  • 30 mins preparation
  • 40 mins cooking
  • Makes 4 Item
  • Print


Chicken, mushroom and tarragon pies
  • 40 gram butter
  • 200 gram button mushrooms, sliced
  • 750 gram chicken thigh fillets, coarsely chopped
  • 1 tablespoon plain flour
  • 3/4 cup (180 millilitres) chicken stock
  • 1 tablespoon finely chopped fresh tarragon
  • 1 egg, beaten lightly
Tarragon pastry
  • 1 1/2 cup (225 grams) plain flour
  • 1/4 cup (20 grams) finely grated parmesan cheese
  • 2 tablespoon finely chopped fresh tarragon
  • 125 gram butter, coarsely chopped
  • 1 egg
  • 1 tablespoon iced water, approximately


Chicken, mushroom and tarragon pies
  • 1
    Make tarragon pastry: Process flour, cheese, tarragon and butter until crumbly. Add egg and enough of the water to make ingredients just come together. Knead dough on floured surface until smooth. Cover; refrigerate 30 minutes.
  • 2
    Melt butter in large frying pan; cook mushrooms, stirring, until browned. Add chicken; cook, stirring, until browned. Add flour; cook, stirring, 1 minute. Gradually stir in stock; stir over heat until mixture boils and thickens. Season; cool. Stir in tarragon.
  • 3
    Preheat oven to 200°C. Oil four (1-cup/250ml) metal pie tins. Divide pastry in half. Roll one half between sheets of baking paper until large enough to line tins. Cut pastry into four squares, lift into tins, press into base and sides; trim edges.
  • 4
    Divide chicken mixture among pies. Roll remaining pastry between sheets of baking paper. Cut four 14cm rounds from pastry; place over chicken mixture. Press edges to seal. Refrigerate 20 minutes. Brush tops with egg; cut a slit in pies. Bake about 30 minutes. Stand in pans 5 minutes.

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