Serves 4
Ready in 1 hour
Freezer friendly
Syns - Extra Easy 4½, Original 4½
Ingredients
500ml chicken stock
4 skinless chicken breasts, cut into 1.5cm pieces
2 onions, roughly chopped
1 garlic clove, finely chopped
2 carrots, peeled and cut into small cubes
200g green beans, chopped
200g button mushrooms (halved or quartered if large)
1 level tsp chicken gravy granules
2 tbsp tomato puree
454g can cooked lean ham, cut into small cubes
A handful of fresh tarragon, finely chopped
Salt and freshly ground black pepper
1 egg, lightly beaten
100g ready-rolled light puff pastry
Method
1. Preheat your oven to 180c/Gas4. Put the stock, chicken, onions, garlic, carrots, beans and mushrooms in a pan and cook over a medium heat for 15-20 minutes, stirring often, until the onions have softened and the chicken is cooked.
2. Add the gravy granules and tomato puree and stir well. Add the ham and tarragon, season and stir again. Remove from the heat and transfer to 4 individual, lipped pie dishes.
3. Brush the lips of the dishes with some of the beaten egg. Cut the pastry into long, thin strips and arrange over the pies in a lattice pattern. Brush the pastry with the remaining egg and bake for 18-20 minutes, or until the pastry is puffed up and golden. Serve warm.
Freezer friendly
Syns - Extra Easy 4½, Original 4½
Ingredients
500ml chicken stock
4 skinless chicken breasts, cut into 1.5cm pieces
2 onions, roughly chopped
1 garlic clove, finely chopped
2 carrots, peeled and cut into small cubes
200g green beans, chopped
200g button mushrooms (halved or quartered if large)
1 level tsp chicken gravy granules
2 tbsp tomato puree
454g can cooked lean ham, cut into small cubes
A handful of fresh tarragon, finely chopped
Salt and freshly ground black pepper
1 egg, lightly beaten
100g ready-rolled light puff pastry
Method
1. Preheat your oven to 180c/Gas4. Put the stock, chicken, onions, garlic, carrots, beans and mushrooms in a pan and cook over a medium heat for 15-20 minutes, stirring often, until the onions have softened and the chicken is cooked.
2. Add the gravy granules and tomato puree and stir well. Add the ham and tarragon, season and stir again. Remove from the heat and transfer to 4 individual, lipped pie dishes.
3. Brush the lips of the dishes with some of the beaten egg. Cut the pastry into long, thin strips and arrange over the pies in a lattice pattern. Brush the pastry with the remaining egg and bake for 18-20 minutes, or until the pastry is puffed up and golden. Serve warm.
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