- 570g diced chicken breast
- 250g Bacon (smoked or unsmoked) rind removed and coarsely chopped
- 2 leeks, chopped
- 250g mushrooms, chopped
- 50g butter
- 3 tbsp plain flour
- 300 ml chicken stock
- 150 ml double cream
- 3 tbsp dried tarragon
- 500g puff pastry
- 1 beaten egg
Pre heat oven 170 (fan assisted), 190/ gas 5.
Melt half the butter in a large frying pan,add the chicken and fry until coloured all over. Remove and set aside.
Melt the remaining butter and fry the bacon, leeks and mushrooms for 5 mins or until soft. Add the chicken and stir, sprinkle in the flour and stir well.
Pour over the chicken stock, stir and season well. Simmer for 5 mins over a gentle heat.
Take off the heat and add the cream, stir well then add the tarragon. Stir again.
Roll out the puff pastry. Place mixture into a pie dish and place puff pastry lid on top, crimp the edges and brush with the beaten egg. Place in pre heated oven for 30 mins or until pastry has turned golden brown.
Best served with Pembrokeshire New Potatoes and sliced green beans.