This is one healthy of a pie. Just a bite and it will lure you far away as it’s creamy texture melts in your mouth, leaving that tangy taste right in the end to savor it until the last.
- 1 sheet frozen puff pastry, thawed
- 1 tablespoon margarine or butter
- 1 1/2 pound chicken tenders, cut into 1-inch chunks
- 2 shallots, chopped
- 1 pound assorted mushrooms, sliced
- 3 carrots, thinly sliced
- 1/3 cup dry white wine
- 1/4 cup all-purpose flour
- 2 cup lower-sodium chicken broth
- 3/4 cup half-and-half
- 1 cup frozen peas, thawed
- 2 teaspoon chopped fresh tarragon
First pre heat the oven at 400 degree F. Roll the pastry to size of 2 to1/2 quart baking dish. Then invert this dish over the pastry. And now with the help of a knife, take out the parts that are not fitting. And set it to refrigerate.
Now take a 12 inch frying pan. Add half a spoon of margarine to it. And let it melt on a medium high. Once the margarine is nicely melted, add the chicken to it. Dust salt as per taste and a little of pepper. Let it cook for about 5 minutes or until the chicken turns nice golden brown. Make sure you keep stirring in between or else the other part of the chicken will not get cooked well. Pour it out in a plate.
Now with the help of a fork, prick the pastry all over it. Then bake it for about 15 minutes. Take the same frying pan and melt another half a spoon of margarine. The moment it melts well add shallots. Cook it for another two minutes. If the pan starts to get dry, add some 2 tablespoon of water. Keep stirring occasionally. Then slowly start adding the mushrooms, carrots. Let this cook for about 5-6 minutes. Then add some wine and bring it to boil. Then stir in the chicken and the juices. Let it cook for another 5 minutes and then finally add some peas, tarragon and let it cook for just about a minute and there it is done. Pour in the dish and top with the pastry.