Creamed 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.
Ingredients
Peas, Leek, Eggs, Garlic, Onion, Chicken, Pastry, Salt, Pepper, Italian Herbs, pepitas, Cream, fresh tarragon, White Wine.
Preparation and storage notes
Preheat oven to 180c. Remove film and bake in oven for 15-20 minutes or until hot inside. Further heating time needed if frozen.