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Creamy Chicken and Tarragon Pie



Creamy Chicken and Tarragon Pie Recipe

Creamy Chicken and Tarragon Pie that is just about as close to perfect comfort food as you can get.

Ingredients:

  • cooking oil spray
  • 1 red onion, halved, sliced
  • 1 1/2 tablespoons wholegrain mustard
  • 200g reduced-fat sour cream
  • 1 cup skim milk
  • 500g skinless chicken breast fillets (about 3), cut into strips
  • 2 teaspoons dried tarragon
  • 8 sheets filo pastry
  • large green salad, to serve

Instructions:

Step 1 Preheat oven to 180°C. Spray a frying pan with oil and cook onion over medium heat until soft. Reduce heat. Add mustard, sour cream and milk and simmer for 2 minutes. Do not let mixture boil. Add chicken and tarragon. Simmer a further 5 minutes, until cooked through.

Step 2 Pour mixture into a casserole dish. Carefully scrunch filo pastry into fist-sized balls and place on top of mixture until completely covered.

Step 3 Bake for 10–15 minutes, until top of filo is golden brown.

Step 4 Serve with a green salad.