How To Make Chicken, Tarragon & Watercress Puff Pie
What better way to get you in a happy mood than having a slice of pie? These baked dishes are perfect for those who can’t get enough of flaky pastries. From an apple variant to a lemon meringue, these pies pastries recipes will satisfy your pie and pastry cravings.
Serves:
Ingredients
- 2 chicken breasts, cooked and shredded
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 cup of chicken stock
- 1/2 cup of heavy cream
- 1 tablespoon of fresh tarragon leaves, chopped
- 2 cups of fresh watercress
- Salt and pepper, to taste
- 1 sheet of puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
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Preheat your oven to 400°F (200°C).
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In a large saucepan, sauté the diced onion and minced garlic until softened and fragrant.
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Add the cooked and shredded chicken breast to the saucepan and stir to combine.
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Pour in the chicken stock and bring to a simmer. Allow the mixture to cook for 5 minutes.
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Stir in the heavy cream and fresh tarragon leaves. Season with salt and pepper to taste.
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Gently fold in the fresh watercress and remove the saucepan from the heat.
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Transfer the chicken and watercress mixture to a deep pie dish, ensuring it is evenly distributed.
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Roll out the puff pastry sheet to fit the size of your pie dish. Place the pastry over the filling and press down at the edges to seal.
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Brush the top of the pastry with the beaten egg wash.
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Use a sharp knife to create a few small slits in the top of the pastry to allow steam to escape during baking.
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Place the pie dish in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and crispy.
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Remove from the oven and let the pie cool for a few minutes before serving.
Nutrition
- Calories : 400kcal
- Total Fat : 20g
- Saturated Fat : 9g
- Cholesterol : 100mg
- Sodium : 500mg
- Total Carbohydrates : 30g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 25g
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