- 5 lb/2.3kg Cooked Chicken (light and dark meat)
- 12 oz/350g Potatoes, medium dice
- 12 oz/350g Carrots, medium dice
- 12 oz/350g Tiny white onions, peeled
- 12 oz/350g Peas
- 3 qt/3L Chicken velouté
- to taste/to taste Salt
- to taste/to taste Pepper
- 2 tsp/10ml Dried tarragon
- 25/25 Flaky pie pastry covers
Preparation:
- Cut the chicken into 3/4 in. (1-cm) dice.
- Cook the vegetables separately in boiling salted water. Drain and cool.
- Season the velouté to taste with salt and pepper. Add the tarragon.
- Prepare the pastry and cut out circles to cover the tops of casserole serving dishes. You will need about 2 oz (60g) pastry per portion.
- Divide the light and dark meat evenly among individual serving casseroles (3oz/90g per portion).
- Divide the vegetables evenly among the casseroles (about 1/2oz./15g per portion of each vegetable). Ladle about 4 fl oz (125 ml) velouté into each casserole.
- Top the dishes with the pastry. Cut holes in the centers to allow steam to escape.
- Place the dishes on a sheet pan. Bake at 400F (200C) until the crust is well browned.
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