Photo: Priscilla Du Preez
Turkey & tarragon pot pies
9 ingredients
Serves 4
openrecipes
Turn leftover turkey into a hearty pie with this simple festive recipe
Estimated Nutrition (whole recipe, rough)
417
Calories
45g
Protein
15g
Fat
25g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Chestnut | not in our table | 0 |
| Pastry | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 400g cooked turkey or chicken, torn into chunks
- 100g chestnut mushrooms , quartered
- 100g frozen peas , defrosted
- chicken stock , fresh, cube or concentrate made up to 300ml
- 1 onion , halved and sliced
- 2 sheets of fresh or frozen ready-rolled puff pastry , cut to fit 4 pie dishes
- 1 egg , beated for glazing
- a small bunch tarragon , leaves chopped
- 142ml pot of double cream
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes