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Roast Chicken, Bacon and Tarragon Cream Pie

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Roast Chicken, Bacon & Tarragon Cream Pie-the perfect winter warmer recipe

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  • Prep Time : 0 mins |
  • Cook Time : 0 mins
Categories: Chicken & Poultry, Dish Type, Lunch, Main Ingredient, Mains, Meals and Courses, Sweet Pies, Pastries & Tarts
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Ingredients

  • 1 free range chicken
  • 2 large onions, cut into eighths
  • 2 cloves garlic, chopped
  • 1 pkt (250 g) streaky bacon, cut in to pieces
  • 5 stalks celery, thinly sliced
  • 6 medium carrots, peeled and thinly sliced
  • 1 Tbsp (15 ml) olive oil
  • 1 knob of butter
  • 3 Tbsp (45 ml) chopped fresh tarragon or 2 tsp (10 ml) dried tarragon
  • 2 C (500 ml) fresh cream
  • salt and milled black pepper
  • 1 roll (400 g) ready-made puff pastry, thawed
  • 1 egg, lightly beaten

Method

Preheat the oven to 200 °C.

Place the chicken on a rack in a roasting tray and roast for 45 minutes. Remove from the oven and keep to one side. Leave the oven set at 200 °C.

In a saucepan, sauté the onions, garlic, bacon, celery and carrots in the olive oil and butter until soft.

Remove the meat from the chicken carcass, cut into in bite-size pieces and add the chicken and herbs to the vegetables. Stir together over a medium heat for 2 minutes. Add the cream and reduce over a medium heat, stirring occasionally, for 10 minutes. Season to taste.