This pie is very easy & quick, especially if you use ready-made puff pastry. I was in a "bung it all together and hope it works" kind of mood today, and luckily it did work! You could even use left-over chicken from a Sunday roast if you liked. I also used frozen veg for extra easiness. All the kids scoffed it, with the Wee Man declaring he "loved it with all his heart!". Such a sweetie! We finished this off with the chocolate cupcakes we made this afternoon, perfect Sunday dinner!
1 medion onion, diced
1 tablespoon olive oil
400g chicken breasts pieces/bonesless thighs (or leftover roast chicken)
150ml chicken stock
2 teaspoons dried tarragon
400g frozen mixed veg
150 ml creme fraiche
1 packet of ready-rolled puff pastry
Heat the oil on a medium heat & brown the chicken & onion. Once golden, add the stock and tarragon, season with salt & pepper and simmer for 20 mins. Add the frozen veg and the creme fraiche, mix and tip the entire mix into an oven-proof pie dish (or similar). Top with the puff pastry and cook in the oven at 220C for around half an hour.