I have made these tasty chicken pies for years now. In fact, I think they were the first pies I made in the pie maker we purchased sometime early last decade. Now that we live on a boat I no longer have the pie maker. I simply do not have the room for that sort of thing. If we get a pie craving while sailing I make the pies with pie tins and cook them in the oven.
However, due to COVID we have been land bound for the best part of 2020 and 2021 and couch surfing with friends and family. Thankfully these couches usually come with a double bed and ensuite. LOL
This week while at my mum’s I noticed a pie maker in the cupboard and suddenly I have a craving for chicken pies with peppercorns and tarragon. So I set about making these super tasty treats.
1.2kg chicken thighs, chopped
150g flat Swiss brown mushrooms, chopped
1 brown onion, finely diced
2 garlic cloves, finely diced
1 1/2 Tablespoon of plain flour
1 cup of chicken stock
3/4 cup of sour cream
2 1/2 Tablespoons of green peppercorns
1 Tablespoons dried tarragon
6 sheets (25 x 25cm) frozen puff pastry, just thawed
Heat a large frypan and add a little oil. Add the diced onion and fry for a few minutes until soft, and then add the garlic and cook a further two minutes.
Add the chicken and diced mushrooms and sauté for a few minutes. Sprinkle the flour over the chicken and cook for a couple more minutes.
Add the chicken stock, sour cream, peppercorns and tarragon, bring to the boil, reduce temperature and simmer until it thickens and is a good consistency for the pie filling.
Follow pie maker instructions.
Use the pie maker pastry cutter to cut 16 large and 16 small circles from the pastry sheets. Press 4 large dough circles into the pie holes. Spoon mince mixture over dough base until level. Top with the four small dough circles. Turn on the pie maker. Close and cook for 10 minutes or until pastry is golden brown.
Repeat with the remaining pastry and chicken mix.
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