Chicken and Mushroom Pie with Tarragon

This is a great recipe for using up left overs from a roast chicken. It is flavoured with tarragon, which resurfaces in our herb garden in April. There’s enough dough to cut in half and freeze to make it quicker to make next time!


  • 2 chicken legs roasted 
  • 4 large cap mushrooms
  • Crème fraiche (Glenilen if available)
  • Tarragon
  • Egg to glaze


  • 1 lb flour
  • 12 oz butter
  • Pinch of salt
  • Water to mix

How to make Rough Puff Pastry

Sift flour and salt. Gradually add water until the pastry comes together. Cut up butter into chunks. Roll out the dough and place some of the chunks of butter on the surface. Fold the two ends of the pastry to meet in the middle. Roll and turn the pastry. The fold and roll until all the chunks of butter are incorporated. Cut the dough in half and freeze one half to have in the freezer for next time you want to make a pie.

Making the Pie

Put the chicken left over from the roast into the base of the pie dish. Lightly fry the mushrooms in olive oil and add the crème fraiche to the pan, stir in the tarragon. Pour over the chicken. Roll out the pastry to the size of the pie dish. Place over the pie and trim the edges. Brush the pastry with beaten egg. Put in the oven at 180 C until the pastry browns, approx 25 mins.

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