chicken, caramelised onion and tarragon pie

  • 1 tablespoon extra virgin olive oil
  • 1kg chicken thigh fillets, trimmed and chopped
  • 3 cloves garlic, sliced
  • 20g unsalted butter, chopped
  • 2 tablespoons Dijon mustard
  • ¼ cup (35g) plain (all-purpose) flour
  • 1 cup (280g) store-bought caramelised onion
  • ¼ cup tarragon leaves
  • 1 x 375g sheet frozen puff pastry, thawed+
  1. Preheat oven to 240°C (475°F). Heat the oil in a large non-stick frying pan over high heat. Add the chicken and garlic and cook for 3 minutes. Remove from the pan and set aside. Add the butter, mustard and flour to the pan and cook, stirring constantly, for 1 minute. Return the chicken to the pan, add the onion and tarragon and mix to combine.
  2. Transfer the mixture to a 20cm x 28cm (9-cup-capacity) baking dish. Top with the pastry and press down to seal. Using a small sharp knife, cut 3 slits in the top of the pie. Cook for 16 minutes or until golden brown and puffed. Serve. Serves 4.

+ You can also use two smaller sheets of puff pastry and press to join them together.

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