Turkey & tarragon pot pies

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olive magazine

3 ratings

Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Cook the onion and mushrooms in a little butter until soft, add the rest of the ingredients (except the pastry), bubble up and season. Divide between 4 small ovenproof pie dishes, cover with a circle of puff and glaze. Bake for 20-25 minutes until puffed and golden.

Know-how

Puff pastry made with all butter has the best taste; Dorset Pastry does a good one.

Per serving

769 kcalories, protein 40g, carbohydrate 45g, fat 48.9 g, saturated fat 22.1g, fibre 2g, salt 1.31 g

Latest comments and suggestions

• Webby

  28 December 2007

  Webby rated and commented on this recipe

  

  I tried this last night with the left over turkey, it tasted nice but just a little disappointed because it wasn't very creamy, maybe I used too much stock becasue I had to reduce the qualities for 2 servings instead of 4. Would definately do again, only once a year though because of the calories especially after christmas dinner

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• Marathan

  23 December 2008

  Marathan rated and commented on this recipe

  

  I made this last year using left over turkey and will be making it again this year. I agree with the comment above, so the second time I made it I increased the stock and cream slightly and it was much better.

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• Calum

  18 January 2009

  Calum rated and commented on this recipe

  

  Succulent, lots of flavour and simple to make. I will certainly be making this again and have already pointed some friends to the recipe. My only problem (not related to this recipe) is trying to get the puff pastry to rise and be airy and crisp .. I've not had much luck with that yet.

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Ingredients

• 400g cooked turkey or chicken, torn into chunks
• 100g chestnut mushrooms , quartered
• 100g frozen peas , defrosted
• chicken stock , fresh, cube or concentrate made up to 300ml
• 1 onion , halved and sliced
• 2 sheets of fresh or frozen ready-rolled puff pastry , cut to fit 4 pie dishes
• 1 egg , beated for glazing
• a small bunch tarragon , leaves chopped
• 142ml pot of double cream

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Difficulty and servings

Serves 4

Preparation and cooking times

Ingredients

• 400g cooked turkey or chicken, torn into chunks
• 100g chestnut mushrooms , quartered
• 100g frozen peas , defrosted
• chicken stock , fresh, cube or concentrate made up to 300ml
• 1 onion , halved and sliced
• 2 sheets of fresh or frozen ready-rolled puff pastry , cut to fit 4 pie dishes
• 1 egg , beated for glazing
• a small bunch tarragon , leaves chopped
• 142ml pot of double cream

Per serving

769 kcalories, protein 40g, carbohydrate 45g, fat 48.9 g, saturated fat 22.1g, fibre 2g, salt 1.31 g

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