TARRAGON CHICKEN PIE RECIPES
DIJON-TARRAGON CREAM CHICKEN RECIPE | ALLRECIPES
Chicken breasts bathed in a delicate mustard tarragon sauce. A quick and simple recipe that you can serve on a weeknight but tastes like a French chef came to your house!
Provided by DELTAQUEEN50
Categories Chicken Breasts
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
- Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.
Nutrition Facts : Calories 310.1 calories, CarbohydrateContent 2.1 g, CholesterolContent 120.3 mg, FatContent 21 g, ProteinContent 27.1 g, SaturatedFatContent 10.2 g, SodiumContent 226.8 mg
CREAMY TARRAGON CHICKEN & POTATO BAKE RECIPE - BBC GOO…
This comforting, creamy tarragon chicken bake with fluffy mash is ideal for a family supper. You can speed up the prep by using ready-made mash
Provided by Esther Clark
Categories Dinner, Main course, Supper
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 6
Number Of Ingredients 11
Steps:
- Melt 20g of the butter in a flameproof casserole dish over a medium heat. Season the chicken and add to the dish with the pancetta. Fry for 5 mins until the pancetta is crispy and the chicken browned and cooked through. Set aside in a bowl.
- Lower the heat, add the remaining butter and, when it starts foaming, add the onions. Cook for 10 mins until softened, then stir through the flour and cook for another 2 mins. Remove from the heat and slowly whisk in the chicken stock. Return to the hob, bring to the boil and cook for 5 mins. Stir through the tarragon, mustard and cream, followed by the chicken and pancetta, and cook for another 5 mins until the sauce is thickened.
- Heat the grill to high. Heat the mashed potato following pack instructions, then spoon on top of the chicken filling in the casserole dish. Smooth and swirl the potato over right to the edges, drizzle with a little olive oil and put under the grill for 8-10 mins or until the top is golden and bubbling.
Nutrition Facts : Calories 564 calories, FatContent 35 grams fat, SaturatedFatContent 19 grams saturated fat, CarbohydrateContent 35 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 5 grams fiber, ProteinContent 25 grams protein, SodiumContent 1.2 milligram of sodium
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Category Dinner, Main course
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- Stir the crème fraîche and tarragon into the pan with the chicken and heat through, stirring, for a few secs. Serve with the new potatoes.
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From bbc.co.uk
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Reviews 4.6
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Cuisine British recipes
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- Beat the egg with a little salt, then brush over the pastry. Bake for 40-45 minutes (20-25 minutes if you are making individual pies) until the pastry is golden.
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CHICKEN POT PIE WITH BISCUITS RECIPE - PILLSBURY.COM
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Total Time 1 hours 10 minutes
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- Bake 20 to 25 minutes or until vegetables are tender and biscuits are golden brown. Let stand 5 minutes before serving.
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- Transfer the pie to the centre of the oven and bake for 30 minutes until the pastry is golden and cooked through. Serve with fresh greens.
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One of my ultimate comfort foods is chicken pot pie. I love it because it’s warm and comforting but also because it’s an entire meal in a pie crust. How bad could that be? I was walking through an airport one day and spotted chicken pot pie soup on a menu at the food court and thought it sounded like a great idea. Curiously, it was harder to make than I thought; my first attempts just tasted like chicken pot pie, not soup. But I played around with the recipe and ultimately made a delicious, hearty chicken soup with homemade chicken stock (find my recipe at foodnetwork.com/inastock), roasted chicken, lots of vegetables and — in place of the crust — puff pastry croutons. The secret to this recipe is frozen peas and frozen pearl onions, which makes the prep really easy!
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- With star-shaped or fluted round cookie cutters, cut 12 stars or rounds of pastry and place them on the prepared sheet pan. Brush the tops with the egg wash, sprinkle with salt and pepper and bake for 8 to 10 minutes, until puffed and golden brown.
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From goodhousekeeping.com
Total Time 1 hours 25 minutes
Category dinner
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From goodhousekeeping.com
Total Time 1 hours 25 minutes
Category dinner
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- Add peas, mustard and tarragon, then check seasoning. Allow to cool a little.
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- Transfer the pie to the centre of the oven and bake for 30 minutes until the pastry is golden and cooked through. Serve with fresh greens.
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One of my ultimate comfort foods is chicken pot pie. I love it because it’s warm and comforting but also because it’s an entire meal in a pie crust. How bad could that be? I was walking through an airport one day and spotted chicken pot pie soup on a menu at the food court and thought it sounded like a great idea. Curiously, it was harder to make than I thought; my first attempts just tasted like chicken pot pie, not soup. But I played around with the recipe and ultimately made a delicious, hearty chicken soup with homemade chicken stock (find my recipe at foodnetwork.com/inastock), roasted chicken, lots of vegetables and — in place of the crust — puff pastry croutons. The secret to this recipe is frozen peas and frozen pearl onions, which makes the prep really easy!
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Reviews 4.4
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From foodnetwork.com
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- With star-shaped or fluted round cookie cutters, cut 12 stars or rounds of pastry and place them on the prepared sheet pan. Brush the tops with the egg wash, sprinkle with salt and pepper and bake for 8 to 10 minutes, until puffed and golden brown.
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Total Time 1 hours 25 minutes
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From goodhousekeeping.com
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- Add peas, mustard and tarragon, then check seasoning. Allow to cool a little.
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