Instead of a long story about how my recipe reminds me of a summers day in Spain, I start with a quick difficulty list. This means you can easily decide if you’re up to it or if you’d rather toss a pizza in the oven.
For ingredients, 1 means you may already have all of them at home and 5 means you may need to special order an ingredient.
For equipment, 1 means the most very basic of tools need and 5 means needing to buy a special piece of equipment you may not use often.
For method, 1 means as easy as prepping and tossing in the oven and 5 means you’ll feel like you’re juggling flaming knives.
This recipe makes 4 portions
- Olive oil
- 1 finely chopped garlic clove
- 2 cubed boneless, skinless chicken breasts
- 200g button mushrooms chopped
- 10g finely chopped tarragon
- 10g finely chopped flat-leaf parsley
- 1 diced yellow onion
- 250 ml chicken broth
- 50 ml white wine
- 150 ml double cream
- 1 sheet of ready-rolled puff pastry
- 1 egg
- Flour (on hand incase)
- 1 large frying pan or skillet
- 1 deep roasting dish or pan
- Sharp kitchen knife
- Plastic Cutting board (for chicken)
- Cutting board (for vegetables and herbs)
- Pastry brush (optional)
- Pre-heat the oven to 200C (400F).
- Bring the saucepan to medium heat and add olive oil and chopped garlic. When the garlic begins to sizzle, add the chicken and cook until browned.
- Take the chicken out and put aside.
- Add a small amount of olive oil back into the pan and add the onion.
- Cook the onion until starting to soften (1-2 minutes) and then add the white wine and parsley. Cook until the wine has evaporated from the pan.
- Add the mushrooms and tarragon and cook until browned (usually 3-4 minutes).
- Add the chicken stock and reduce to a simmer.
- Add the cooked chicken back into the pan and stir regularly. After 2-3 minutes add the double cream and continue to stir on simmer.
- If after a few minutes the filling is still a runny liquid, slowly spoon a teaspoon of flour at a time until the liquid thickens. Stir well and repeat until the filling is thickened.
- Spoon the filling into the baking dish.
- Put the puff pastry over the dish and cut the edges to the correct size. You can also decorate the pie with the trimmings (I usually opt for the mathematical pi symbol but it’s up to you).
- Beat the egg in a small dish and then coat the pastry in a light layer of the egg (brush is preferable but delicately using a knife or spoon can also work).
- Bake in the oven for 20 minutes. Let cool for a few minutes before serving.
- Serve with mashed potatoes, gravy and roast Brussel sprouts.