Chicken and tarragon pie
- olive oil spray
- 1 red onion, peeled, halved, sliced
- 1 ½ tablespoons whole grain mustard
- 200g reduced-fat sour cream
- 1 cup trim milk
- 3 skinless, boneless chicken breasts, cut in small strips
- 2 teaspoons dried tarragon
- 8 sheets filo pastry
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)
Total fat 12g
Saturated fat 6g
Dietary fibre 1g
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