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Chicken, sweet corn and tarragon pies

  • 0:15 Prep
  • 0:35 Cook
  • 4 Servings


  • 1 tablespoon olive oil
  • 4 chicken thigh fillets, cut into 3cm pieces
  • 1 brown onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stick, finely chopped
  • 2 tablespoons plain flour
  • 1 cup (250ml) Massel chicken style liquid stock
  • 1 x 420g can sweet corn, drained
  • 1/4 cup (60ml) cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped tarragon
  • 1 sheet (25cm) ready-rolled frozen puff pastry
  • 1 egg, lightly whisked


  • 1
    Preheat oven to 220°C. Heat half the oil in a large frying pan over high heat. Add one-third of the chicken and cook, turning occasionally, for 3 minutes or until browned. Transfer to a bowl. Repeat in two more batches with remaining chicken.
  • 2
    Add remaining oil to the pan and add the onion, carrot and celery. Cook, stirring, for 5 minutes or until onion softens. Add flour and cook, stirring, for 1 minute or until well combined. Add the chicken and stock and cook, stirring, for 3 minutes or until mixture boils and thickens. Add the sweet corn, cream and mustard and stir to combine. Remove from heat. Add the tarragon and season with salt and pepper.
  • 3
    Spoon chicken mixture evenly among four 11cm (base measurement) pie tins or ramekins and place on an oven tray. Use a 12cm round pastry cutter to cut 4 discs from pastry. Brush pastry lightly with egg; place over the pies. Bake for 15 minutes or until pastry is golden and puffed. Remove from oven and serve immediately.

Source: taste.com.au


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