Chicken, shallot & tarragon pot pies

Chicken, shallot & tarragon pot pies

A pie brimming with chicken, veg and herbs - serve it up on a chilly autumnal evening

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Ready in 50 mins

Method

  1. Heat the oven to 200C/fan 180C/gas 6. Cut circles from the pastry big enough to cover 4 small ovenproof bowls or ramekins with a 1cm overlap, then chill.
  2. Heat 2 tbsp oil in a saucepan. Season the chicken, brown quickly all over, then scoop out. Add all the shallots and cook until golden - about 8 minutes. Add the vinegar and reduce by half, add the chicken, wine, crème fraîche, cornflour mix and tarragon and cook for 5 minutes. Divide between the bowls. Dampen the rims of the bowls with water, put a circle of pastry over each then press down over the sides. Make a small slash in each to let the steam out. Bake for 20-30 minutes on a baking sheet until the tops are golden. Cool for 5 minutes before serving.
Try

Know-how

Puff pastry made with butter will have a better flavour than that made with vegetable fat; try Dorset Pastry Company Puff Pastry from Waitrose and Fresh & Wild. Failing that, brush your pastry with melted butter just before you bake it to add flavour.

Per serving

770 kcalories, protein 35.4g, carbohydrate 38.8g, fat 51.4 g, saturated fat 23.9g, fibre 0.6g, salt 1.1 g

Recipe from olive magazine, October 2005.

BBC Good Food shows - Book tickets now

Latest comments and suggestions

  • 31 October 2007

    Donna rated and commented on this recipe

    3 stars

    This is nice and easy. Not sure about leaving the shallots whole though and think I'll use less tarragon next time but nice nonetheless.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 22 November 2007

    Ginathebestcookintown rated and commented on this recipe

    5 stars

    These pies are absolutely gorgeous! A really great combination of flavours. I liked the way that they are served in little individual ramakins, gives a real nice touch, lovely dish if you want to impress friends. I found that the shallots that i left whole (i chooped more then i left whole) were not great, i think chopped chunky is best. Easy to make and DELICIOUS!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 18 December 2007

    Diane rated and commented on this recipe

    5 stars

    delicious I used white vinegar & recipe was still yummy

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 15 February 2008

    woozle rated and commented on this recipe

    2 stars

    Not my favourite recipe! It was however very easy to make, it smelled really good and was very attractive as a dinner party meal. I found these used to much vinegar for my taste and didn't have much other flavour apart from the tarragon. Personally I think there are much nicer chicken pie recipes in this website.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 12 May 2009

    Kerry rated and commented on this recipe

    3 stars

    I found the vinegar (whichever variety you chose) to be too strong a flavour in the recipe. If I make it again I will cut up the shallots and reduce the vinegar by half.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Ready in 50 mins

Ingredients

  • 375g pack ready-rolled puff pastry
  • olive oil
  • 6 boneless and skinless chicken thighs , cut into chunks
  • 16 small shallots , 12 left whole, 4 sliced
  • 5 tbsp tarragon or sherry vinegar (tarragon vinegar is available from delis and some supermarkets)
  • 125ml white wine
  • 200g crème fraîche
  • 1 tsp cornflour dissolved in 1 tbsp water
  • a small bunch of tarragon , leaves chopped
Send to a friend Print this recipe Add to your binder

Per serving

770 kcalories, protein 35.4g, carbohydrate 38.8g, fat 51.4 g, saturated fat 23.9g, fibre 0.6g, salt 1.1 g

Kodak

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
Find more recipes at Good Food channel

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy inspired recipes delivered straight to your door every month.

Order today, receive your first 3 issues for just £3.

Events

BBC Good Food shows

Join us in Birmingham, London or Glasgow in November!

Plan your trip and book tickets online now.

On TV

Foodie TV

Good Food Channel - see your favourite chefs on Sky Channel 249, Virgin TV 260.

See all TV listings at radiotimes.com, see all goodfoodchannel.co.uk

listings.

Websites

Shopping Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com
Shopping

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk