Chicken and tarragon, puff pastry pie.

INGREDIENTS Serves 4

40 g frozen chopped leeks

1 tsp butter

2 tsp dried tarragon

650 g chopped skinless chicken fillets

1 320 g pack of light puff pastry

1 heaped tsp dyjon mustard

1 tbsp double cream ( optional )

FOR THE SAUCE

300 skimmed milk

1 tbsp cornflour

1 chicken stock cube

In a large cooking pot, cook the leeks in the butter for 5-10 mins until they have softened. Add the tarragon, dyjon mustard and chicken and give it a good stir. Mix the sauce ingredients together and add to the pot. Cook until the sauce starts to thicken. Add the double cream if you are using it. Pour into an oven proof dish and cover with the sheet of puff pastry, trimming the excess away. Brush with milk and cook at 200 c for 20-25 minutes mins or until golden.

#foodblogger #foodstagram #yum #foodie #chickenandtarragonpie #chickenpie #puffpastry