Chicken and tarragon pie

Author: Rebecca Johnston

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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

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 425cal

Kilojoules 1780kJ

Protein 56g

Total fat 12g

–Saturated fat 6g

Carbohydrates 25g

–Sugars 8g

Dietary fibre 1g

Sodium 480mg

Calcium 180mg

Iron 2mg

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.

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