Creamy Chicken, Leek and Mushroom Pie with Tarragon (includes Thermomix method and gluten free options)
Forking Foodie
Forking Foodie
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 600 g chicken
  • 383 calories For an eighth portion of a pie using
  • 800 g of chicken it would be
  • 600-800 g skinless cooked chicken or turkey meat, diced (saucier vs. meatier pie) [1,002 to 1,336 calories]
  • 1 large, or
  • 2 small leeks (180g) [49]
  • 400 g mushrooms [64]
  • 2 large carrots (300) [78]
  • 2 tsp oil [82]
  • 320 g sheet, at 950 calories]
  • 1 small egg, beaten, to glaze the pastry
  • 50 g butter [369]
  • 50 g plain flour (or use approximately 4 level 15ml tbsp GF cornflour for a gluten free pie)[167]
  • 250 ml milk [125]
  • 300 ml water
  • Chicken stock cube / boullion concentrate to make up 600ml* [24]
  • 2-3 rounded tsp smooth Dijon mustard, to taste [45]
  • 100 ml double cream (heavy cream) [467]
  • 1.5 to 2 tbsp chopped fresh tarragon (leaves from 3 or 4 sprigs) [2]
  • Salt and freshly ground black pepper to taste [1]

Instructions

Comments

Log in or Register to write a comment.