Prep time 10 min
Cook time 20 min
Serves 4
Nutritional information per serving
Weight 514 g
Energy 3646 cal
Protein 50.6 g
Total Fat 47.7 g
Saturated Fat 23.3 g
Carbs 57.2 g
Sugars 10 g
Sodium 980 mg
Fibre 5.9 g
Calcium 126 mg
Nutritional information per 100g
Weight 100 g
Energy 710 cal
Protein 9.8 g
Total Fat 9.3 g
Saturated Fat 4.5 g
Carbs 11.1 g
Sugars 1.9 g
Sodium 191 mg
Fibre 1.1 g
Calcium 25 mg


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  1. Preheat oven to 220°C /200°C fan forced. Heat oil in a large saucepan over medium high heat and cook garlic, leeks and shallots for 2 minutes or until they soften and become translucent. Add flour and cook for 2 minutes.

  2. Add stock and bring to the boil; stirring occasionally; reduce heat and cook for 5 minutes. Remove from heat and stir through cooked chicken, NESTLÉ CARNATION Lite Cooking Cream and tarragon; season with salt and pepper

  3. Meanwhile cut pastry around four x 10cm pie dishes. Divide the filling between the dishes, brush egg around the rims and top with pastry. Brush egg over the top and cook for 15 minutes until pastry is crisp and golden. If desired serve with steamed vegetables.

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