I wanted something simple and easy the other night and I created this pie. ‘Pie?’ I hear you say. Yes! I used some premade pastry and all the filling needed was a quick cut up and it was done. Who doesn’t love a nice bit of toasted pastry?

Chicken and tarragon are a match made in heaven. I grew up eating an 80’s version of chicken and tarragon (butter mixed with dried tarragon, brushed on chicken and rolled in filo pastry)… I’d like to think that this revamp of an old favourite is way better.

First and foremost I have used fresh tarragon in this recipe and it really makes a difference. Seriously, if you haven’t tried fresh tarragon – get on it, it is so worth it.

CHICKEN AND TARRAGON PIES

1 slice of puff pastry

3 chicken thighs

1 bunch of asparagus

2 green shallots

1/2 bunch of tarragon

1/2 tablespoon of seeded mustard

2 tablespoons of cream

Salt and pepper

Take your pastry out of the freezer and defrost on the bench. When it is workable, cut pastry to sit inside your ramekins and cut two lids.

Slice the chicken, asparagus, shallots and tarragon into similar sized pieces and layer into the ramekins. Top with the seeded mustard and the cream, season with salt and pepper and then place the lid on top.

Bake for 30 minutes in a 180 oven.