Chicken, shallot & tarragon pot pies

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olive magazine

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Recipe by olive magazine

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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.

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

Latest comments and suggestions

• Donna

  31 October 2007

  Donna rated and commented on this recipe

  

  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.

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• Ginathebestcookintown

  22 November 2007

  Ginathebestcookintown rated and commented on this recipe

  

  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!

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• Diane

  18 December 2007

  Diane rated and commented on this recipe

  

  delicious I used white vinegar & recipe was still yummy

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• woozle

  15 February 2008

  woozle rated and commented on this recipe

  

  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.

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• Kerry

  12 May 2009

  Kerry rated and commented on this recipe

  

  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.

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

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

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

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