Chicken, Tarragon and Mushroom Pies

Chicken, mushrooms, tarragon, cream and pastry. Does it get any better? This is a great combination which lets you slip into a love affair with smooth food on a warm night. Pile some peas on the side, in this weather some hearty greens and my world (with some wine) is complete.


  • 4 skinless chicken breasts
  • 500ml of chicken stock
  • 125gms of baby onions
  • 1 bay leaf
  • 200gm pancetta or good smoked bacon chopped
  • 100gms butter
  • 250gms mushrooms – I prefer chestnut for their deeper flovour.
  • 200ml double cream
  • 100mls of dry sherry
  • 2 tablespoons of chopped tarragon
  • 1 tablespoon of chopped parsley
  • 1 packets of prepared puff pastry
  • 1 egg yoke beaten with one tablespoon of water
  • sea salt and ground black pepper

Preparation method

  1. Preheat the oven 180
  2. Peel the onions. Bring the stock to boiling point, add the onions and cook for 5 minutes. Lift them out and reserve.
  3. Cut the chicken into nice bitesized chunks and with bayleaf and thyme to the stock. Return the lot to a simmer and poach the chicken for five minutes, remove the pot from the heat and let it sit for a couple of minutes.
  4. Strain the stock, discard the bayleaf and thyme, season the chicken.
  5. Chop the bacon and fry until crispy, drain and wipe out the pan. Melt the butter into the pan, when it’s foaming throw in the mushrooms and cook for about seven minutes. Season. Pour in the sherry, let it bubble and reduce. Pour in the stock, add the onions, add the tarragon and parsley and chicken. Mix the lot well.
  6. Divide into pie dishes, and put a covering of the puff pastry on top, make a small hole to release trapped air. Brush with the beaten egg and into the oven until puffed up and brown. Serve with some spinach on the side, and use a spoon to eat the lovely sauce.

About Cooking At Zero Degrees

This is a blog (it also works on an ipad and now has a Facebook page) about what we eat at home. Starters, mains, sauces, side dishes, cocktails and links to local shops. It’s all here. Food is fun, it should be fun to make and fun to eat. For some people making a meal is a chore. If it is then don’t do it; but please, it’s better to eat something, anything, that you make at home from scratch, because prepared, packaged supermarket dinners and food have about as much flavour as the plastic or cardboard package they come in. Food cultivation and husbandry is not just a moral argument. Eggs that don’t come from battery hens do taste better, cattle properly reared have more flavour - and just think about it: at its most simple, if they’re not being pumped full of chemicals then you’re not being pumped full of chemicals. How good is that? If you can buy local, use your neighbourhood shops, you will miss them when they are gone. Most of all, have fun making a meal of it! Oh, and why at zero degrees? Because that’s where we live – in Greenwich, London.
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3 Responses to Chicken, Tarragon and Mushroom Pies

  1. emmaorussell says:

    You cannot beat a good pie at this time of year!


  2. Pingback: Chicken Bake « From the Hobbit Hole Kitchen

  3. Pingback: Pie again and again it was good | Yummy Lummy

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