August 18th, 2007

Creamy Chicken Pie Category: Recipes

I’ve been wanting to make a pie for so long now, but as I don’t cook much meat I’ve kind of put it off and my new Nigella pie dish has been patiently waiting in the cupboard.

Well last night we where in Tesco & I picked up Olive magazine and some corn fed chicken breasts. And it just so happened Olive contained the kind of pie recipe I’ve been craving.


  • Chicken breasts
  • 8 shallots – 6 whole, 2 sliced
  • 100g creme fraiche
  • 2 1/2 Tablespoons sherry vinegar – I’d probably use a touch less next time
  • 75 ml white wine
  • Small bunch chopped tarragon
  • 1/2 teaspoon cornflour mixed with 1/2 tablespoon water
  • 1 tablespoon olive oil
  • Ready rolled puff pastry

How to Do It

  1. Heat oil in pan
  2. Cut chicken into chunks & brown in heated oil
  3. Once brown remove chicken & add all the shallots and cook for 8 minutes
  4. Add vinegar & cook until reduced by half
  5. Add chicken, wine, creme fraiche, tarragon & cornflour mixture – cook for 5 minutes
  6. Add mixture to pie dish & cover with puff pastry (cut to just larger than the pie dish)
  7. Cook for 25-30 minutes on 180°c
  8. Let pie cool for 5 minutes before serving


2 Responses to “Creamy Chicken Pie”

Oh, that looks yummy!

[…] Mr Oliver likes to serve with sweetcorn and mashed potato.  But I had forgotten that we had already used the potatoes in the fish pie so ended up having the pie with chips! It was enjoyable but I think I do prefer the creamy chicken & tarragon pie… […]

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