Pastry-topped Chicken Pie
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
Preparation steps
1.
Heat the oven to 190°C (170° fan) 375°F gas 5.
2.
Heat the oil in a flameproof casserole and quickly cook the chicken for a few minutes until golden. Remove from the dish and set aside.
3.
Add the vegetables to the dish and cook for 3-5 minutes until just softened. Stir in the soup, milk and tarragon. Add the chicken and season to taste.
4.
Roll out the pastry and cover the dish. Cook for about 30 minutes until the pastry is golden and the filling is piping hot.
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