Chicken and tarragon pie

Author: Rebecca Johnston

Photographer: Melanie Jenkins

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

olive spray oil
1 red onion, peeled, halved, sliced
1 ½ tablespoons whole grain mustard
200g reduced-fat sour cream
1 cup skim milk
3 skinless, boneless chicken breasts, cut in small strips
2 teaspoons dried tarragon
8 sheets filo pastry

Instructions

Stay Awake

1 Preheat oven to 180°C. Spray a heavy-based pan with oil. Add onion and cook until soft, then add mustard, sour cream and milk. Simmer for 2 minutes, then add chicken. Simmer again for 4-5 minutes. Do not let mixture boil. Add tarragon and stir.

2 Pour into a heat-proof dish, then scrunch up filo pastry into fist-sized balls. Place on top of chicken mixture until completely covered.

3 Bake in oven until filo is golden brown. Serve with a green leaf and tomato salad.

Nutrition Info (per serve)

Calories 425 cal

Kilojoules 1780 kJ

Protein 56 g

Total fat 12 g

Saturated fat 6 g

Carbohydrates 25 g

Sugar 8 g

Dietary fibre 1 g

Sodium 480 mg

Calcium 180 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.