CHICKEN AND TARRAGON POT PIES

Serve these delicious individual pies with buttered seasonal vegetables

Serves: 4 Preparation time: 30 mins Cooking time: 20 mins 50g (2oz) unsalted butter 6 shallots, thinly sliced 5 tbsp plain flour 850ml (1½pt) milk 3 chicken breasts 240g (9oz) tenderstem broccoli 325g (11oz) tin sweetcorn, drained 400g (14oz) tin butterbeans, drained Tarragon, leaves chopped Salt & black pepper 1 sheet of readymade puff pastry 1. Melt the butter in a heavy-based saucepan and add the shallots. Sweat over a mediumlow heat for 10 mins until they are starting to soften. Stir through the flour, mixing it well into the buttery juices and cook for a minute. 2. Over a low heat, slowly pour in the milk, stirring all the time to prevent lumps forming. Simmer until the sauce is thick and glossy. 3. Add the chicken and simmer for around 4-5 mins until cooked through. Remove the sauce from the heat. 4. Blanch the broccoli in boiling water, then drain well and stir through sauce. Add the sweetcorn, butterbeans and tarragon and season well with salt and black pepper. Divide between 4 deep pie dishes. Set aside to cool. 5. Unroll the sheet of puff pastry and cut into pieces large enough to fit on top of the pie dishes. Lay pastry over the pies and tuck well down over the filling. Make a cut on the surface for steam to escape, brush with a little milk and sprinkle over a few flakes of sea salt. 6. When you are ready to bake the pies, preheat the oven to 200°C/400°F/Gas Mark 6. Bake for 20 mins until the pastry is crisp and nicely golden. Per serving: 839 cals 16g sugars 43g fat (23g sat fat)