Chicken, Spring Onion & Tarragon Pies

  • cooking time
    20 m
  • calories per serve
    872 cal
  • serves
2 tbsp
olive oil
garlic cloves, crushed
2 (400g)
leeks, white only, sliced thinly
1 cup (90g)
spring onions, sliced thinly
1/4 cup (35g)
plain flour
1 1/2 cups (375mL)
salt reduced chicken stock
3 cups (480g)
shredded BBQ chicken
300 mL
CARNATION Lite & Creamy Cooking Cream
2 tbsp
chopped tarragon
2 sheets
puff pastry


  1. Preheat oven to 220°C /200°C fan forced. Heat oil in a large saucepan over medium high heat and cook garlic, leeks and shallots for 2 minutes or until they soften and become translucent. Add flour and cook for 2 minutes.

  2. Add stock and bring to the boil; stirring occasionally; reduce heat and cook for 5 minutes. Remove from heat and stir through cooked chicken, Lite Cooking Cream and tarragon; season with salt and pepper

  3. Meanwhile cut pastry around four x 10cm pie dishes. Divide the filling between the dishes, brush egg around the rims and top with pastry. Brush egg over the top and cook for 15 minutes until pastry is crisp and golden. If desired serve with steamed vegetables.