What does this have to do with the title of this post? Well, there were some totally scrumptious sounding recipes - including this one for chicken, corn and tarragon pie. Naomi and I baked it on Monday night - it was received with the great accolade of "mmm... alicious" from Naomi, and a totally scraped clean plate from Brad. It is going in the family favourites recipe book.
Apologies for the dodgy photo - for some reason, I can cook food but photographing it nicely is beyond me!
- 1 tbsp olive oil,
- 4 chicken thigh fillets, cut into small pieces
- 1 brown onion, finely chopped
- 1 carrot, chopped
- 1 celery stick, chopped
- 2 tbsps plain flour
- 1 cup chicken stock
- 1 large (420g) can sweet corn, drained
- 1/4 cup cream
- 1 tbsp Dijon mustard
- 1 tbsp chopped tarragon (I used dried tarragon)
- 1 sheet frozen puff pastry
- 1 egg, lightly whisked
Preheat oven to 220 deg C (hot oven). Heat oil in a pan and brown the chicken. Remove from pan. Brown onion, carrot and celery in the pan, for 5 minutes. Add flour to vegetable mix and stir for 1 minute or unti well combined. Add chicken and stock and stir until mixture starts to bubble and thicken. Add corn, cream and mustard and stir. Remove from heat, then add tarragon and salt/pepper to season.
Spoon into a pie dish (or 4 individual dishes). Cover dish with pastry sheet and brush pastry with lightly beaten egg mix. Bake for 15 minutes, or until pastry is golden and puffed.
Yummmm.... and just as good for lunch the next day!
This post is part of Thursday's Ultimate Recipe at www.lifeasmom.com . Head on over there to read more yummy things to do with food.