Creamy chicken, mushroom and tarragon pie

The creamy filling of this beautiful chicken pie is made with Oat Drink and flavoured with fresh tarragon and mustard. The pie is quick to make and could easily be made in advance and frozen.


Serves 4

1 tbsp olive oil

2 rashers of bacon, sliced into strips

1 onion, finely chopped

1 clove garlic, crushed

4 chestnut mushrooms, sliced

2 portions of chicken, skinned

20g butter

20g plain flour

1 tsp Dijon mustard (optional)

200ml Oat Drink

1 tbsp chopped fresh tarragon

sea salt and freshly ground black pepper

500g block of puff pastry

1 egg beaten together with a little Oat Drink


Place a little oil in a frying pan and cook the bacon until just beginning to brown. Add the onion, garlic and mushrooms and continue to cook until soft. Slice the chicken and add to the pan and cook gently for 5 minutes. Turn off heat and set the chicken mixture to one side (any juices that accumulate can be added to the sauce in the next stage of cooking).

Melt the butter in a separate saucepan, stir in the flour and continue to cook for two minutes before gradually adding the Oat Drink. Stir continuously until the sauce has thickened. Add any juices that have accumulated from the chicken to the sauce together with a teaspoon of mustard (if using). Add the cooked chicken and chopped tarragon and season with pepper and salt. Allow the filling to cool slightly. Preheat the oven to 220C/Gas 7

Roll out the pastry thinly into two circles measuring approximately 30cm and 20cm across. Place the larger circle on a baking sheet and spread the chicken filling evenly onto the centre keeping 5cm clear of the edge. Place the smaller pastry circle over the filling to form a lid. Fold the larger circle over the lid making tucks evenly around the edge to make it fit. Brush the pastry with a little egg mixed with a splash of Oat Drink. Place the pie in the oven to cook for 40 minutes or until the crust is golden brown and really crisp.