CREAMY CHICKEN PIE
- Pre heat oven 180°C. Combine chicken, flour and salt in a bowl toss to coat. Heat oil in a large frying pan and add chicken and cook for 5 minutes or until brown. Meanwhile with pastry cutter, cut out 6-8 small circles from the pastry sheet and place onto a lined oven tray. Prick each one with a fork, place into the oven for 25-30 minutes or until golden in colour.
- Add oil, mushrooms, leek, onion and carrot to the pan and cook for 15-20 minutes or until it’s reduced by half and has colour on them. Add wine and cook for 10 minutes. Add bay leaves, tarragon, mustard and cream, and cook for a further 5 minutes to reduce by a quarter.
- Place 3 of the pastry discs on the base of a serving plate. Spoon the chicken mixture over pastry, place the remaining discs around the plate and garnish with micro herbs.
BEN'S TIP: This can also be served with Barilla Pasta mixed trough the sauce.