Directions
- 1Cook chicken until browned, then remove it from the pan.
- 2Add your onions and a bit of oil to the pan and sauté them until nice and soft.
- 3Add mushrooms and garlic to the pan and chuck some butter in as well.
- 4Stir in flour to thicken the mixture.
- 5Deglaze the bottom of the pan to get all the flavor off, then add chicken stock.
- 6Add Dijon mustard, a touch more seasoning, and fresh or dried tarragon.
- 7Stir in cream or crème fraîche.
- 8Return the cooked chicken to the pan.
- 9Scrunch up filo pastry and place it on top of the mixture.
- 10Brush butter over the top or spray some oil on the filo pastry.
- 11Bake in the oven for about 20-25 minutes at 190°C until it's delicious, golden, and crispy.
- 12Plate up the chicken pot pie and serve with green beans.
Ingredients
- 2 chicken breasts, sliced
- 1 onion, sliced
- 200 g mushrooms, diced
- 2 garlic cloves, minced
- 1 tbsp butter
- 1 tbsp flour
- 250 ml stock
- 2 tbsp crème fraîche
- 1 tsp mustard
- 1 tsp tarragon
- 1 pack filo sheets
- 1 tbsp oil
- 1 pinch Dijon mustard
- 1 pinch fresh tarragon
- 1 pinch seasoning
- 1 side green beans
Equipment
ovenpandish
Tips
- You can use shortcrust or puff pastry instead of filo pastry.
- Brush butter or spray oil over the filo pastry for crispiness.
Related recipes
Honey Butter Caramelized Croissants
French · Dessert
Brioche au Beurre
French · Dessert
Biscuits craquelés vegan aux pelures de citron
French · Dessert50m
Chocolate Chip Cookie Dough Soufflé
French · Dessert
Invisible Apple Cake
French · Dessert
Invisible Apple Cake (Gâteau Invisible)
French · Dessert
Pear Tarte Tatin
French · Dessert
Thomas Keller’s lemon tart with a pine nut crust
French · Dessert
Vanilla Ice Cream
French · Dessert
Biscuits cuillères
French · Dessert
Le sablé breton de Nicolas
French · Dessert
La pâte à choux de Nicolas
French · Dessert