Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe on 21 March 2016. For details and a full breakdown of meal costs, see countdown.co.nz.
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Ingredients
Pantry items
Method
1.Melt butter in a medium sized pot. Add garlic, leek and carrot. Cook on low heat, covered. Cook vegetables until soft, but not browned. Add tarragon, mustard and stir. Add flour, stir and cook for 2 minutes. Slowly add chicken stock, stirring until it has thickened. Season with salt and pepper. Set aside to cool.
2.Add chicken and stir through.
3.Preheat oven to 200°C.
4.On a lightly floured board, roll ¾ of the pastry to fit a 20cm pie dish. Line the tin and leave the excess hanging over. Roll the remainder of the pastry to fit the top.
5.Spoon your filling mixture into the pie tin and sprinkle over the cheese. Brush the edges of the pastry with beaten egg and place on the top pressing the edges together. Brush the top with remaining egg. Bake for 40 minutes until pastry is puffed and golden.
6.Remove from oven and allow to set for 15 minutes. Serve with green beans.
This pie is also fabulous with a potato topping. Replace the top with mashed potato and sprinkle over cheese and bake for 40 minutes.
Note
