Photo: Priscilla Du Preez
Chicken, shallot & tarragon pot pies
9 ingredients
Serves 4
openrecipes
A pie brimming with chicken, veg and herbs - serve it up on a chilly autumnal evening
Estimated Nutrition (whole recipe, rough)
358
Calories
32g
Protein
17g
Fat
11g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Pastry | not in our table | 0 |
| Water | 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
- 375g pack ready-rolled puff pastry
- olive oil
- 6 boneless and skinless chicken thighs , cut into chunks
- 16 small shallots , 12 left whole, 4 sliced
- 5 tbsp tarragon or sherry vinegar (tarragon vinegar is available from delis and some supermarkets)
- 125ml white wine
- 200g crème fraîche
- 1 tsp cornflour dissolved in 1 tbsp water
- a small bunch of tarragon , leaves chopped
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