Meal: Creamy Chicken, Sage, and Tarragon Pie
Servings: 4
Prep Time: 100 minutes
Ingredients
2 lb chicken breast, cut into bite-sized pieces
2 tbsp olive oil
2 turkey bacon slices, finely chopped
1 onion, roughly chopped
4 sage leaves, chopped
1 tbsp chopped tarragon
1 1/2 oz butter, melted
3 tbsp butter
4 tbsp flour
1/2 cup milk
8 oz canned creamed corn
1 sheet ready-rolled puff pastry
1 egg, lightly beaten
Directions
1. Preheat oven to 415 F
2. Brush a 9" pie dish with with butter.
3. Heat oil in a large frying pan over medium heat.
4. Add chicken, bacon, and onion; cook 5 minutes or until browned.
5. Add sage, tarragon, 1 cup water, salt, and pepper.
6. Bring to boil.
7. Reduce heat; cover and simmer 25 minutes or until chicken is done.
8. Drain; reserve juices.
9. Melt butter in a large frying pan over high heat.
10. Add flour; stir for 1 minute.
11. Remove from heat; gradually add milk and reserved juice, stirring until smooth.
12. Return to medium heat; stir until thickened.
13. Stir in chicken mixture and corn.
14. Pour into pie dish.
16. Place pastry over filling; trim excess.
17. Brush with egg; make a few slits in the top.
18. Bake for 15 minutes.
19. Reduce heat to 350; bake for 10-15 minutes or until crisp and gold.
20. Allow to cool 5 minutes; cut and serve.
Notes
Original recipe called for two sheets of puff pastry, but the dough doesn’t cook