Creamy chicken, leek & tarragon pie
This is how a chicken, leek & tarragon pie should taste. Pan-seared leek, onions and chunky free-range chicken thighs baked in a creamy white wine and tarragon sauce, folded into a golden puff pastry case. Pre-baked, all you need to do is remove the cover and heat for 20 – 30 minutes fresh or 60-70 minutes from frozen in the tray itself.
Allergens -
Gluten, Wheat, Egg, Milk.
Ingredients
Pastry, Chicken, Onion, Carrots, Cream, Peas, Celery, Leek, White Wine, Eggs, Garlic, pepitas, Cornflour, fresh tarragon, Salt, Pepper, Bay Leaf, Parsley.
Preparation and storage notes
Preheat oven to 170c. Remove film and bake in oven for 15-20 mins or until hot in the centre. Further heating time is needed if frozen. Every oven is different so please adjust the heating time as required.