Name: Chicken, Sweetcorn & Tarragon Pie
Prep time: 20 min
Cook time: 45 min
Cuisine: British
Ingredients: 30 g butter 250 g leek, sliced 40 g flour 450 ml chicken stock 50 ml double cream 1 tbsp tarragon, chopped 3 tbsp sweetcorn 225 g carrots, peeled & sliced 2 large chicken breasts, sliced into strips 2 large potatoes, peeled & sliced into cubes 50 g Parmesan, grated 1 tbsp olive oil

Chicken, Sweetcorn & Tarragon Pie

Try cubes of potatoes rather than mash for the topping of this Chicken, Sweetcorn & Tarragon Pie. Wait until it’s golden, crispy & bubbling before pulling it out of the oven.

For another hearty family favourite, you have to cook up Annabel’s Favourite Fish Pie

Prep Time: 20 minutes

Makes: 6 portions

Great for: Kids 2-4 Years , Kids 4+ Years

Suitable for Freezing

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Ingredients

30 g butter
250 g leek, sliced
40 g flour
450 ml chicken stock
50 ml double cream
1 tbsp tarragon, chopped
3 tbsp sweetcorn
225 g carrots, peeled & sliced
2 large chicken breasts, sliced into strips
2 large potatoes, peeled & sliced into cubes
50 g Parmesan, grated
1 tbsp olive oil

Method

Pre heat the oven to 200 C fan / 400F
Melt the butter in a saucepan, add the leeks and stir over the heat until the leeks are soft. Add the flour , then blend in the stock and cream and stir until thickened. Add the tarragon and sweetcorn and season well
Heat 1 tablespoon of oil a frying pan until hot. Add the chicken and quickly brown until the chicken is nearly cooked, set aside.
Cook the carrots in a pan of boiling water for 10 minutes, drain then add to the sauce with the chicken. Spoon into a small ovenproof dish.
Boil the potatoes in boiling salted water for 5 minutes. Drain and toss in the oil. Arrange on top if the mixture and sprinkle with the cheese.
Bake for 25-30 minutes until golden on top and cooked through.