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.


  • 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


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.