chicken, sweet corn and tarragon pie
1 tbs olive oil
4 chicken thigh fillets, cut into 3cm pieces
1 brown onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
2 tbs plain flour
1 cup chicken stock
1 x 450g can sweet corn, drained
1/4 cup cream
1tbs dijon mustard
1 tbs tarragon
1 sheet puff pastry
1 egg, light whisked
Preheat oven to 220 degrees C. Heat half the oil in a large frying pan over high heat. Add one - third of chicken and cook, turning occasionally, for 3 minutes or until browned. Transfer to bowl. Repeat in two more batched with remaining chicken.
Add remaining oil to the pan and add the onion, carrot and celery. Cook, stirring, for 5 minutes or until onion softens. Add flour and cook, stirring, for 1 minutes or until well combined. Add the chicken and stock and cook, stirring, for 3 minutes or until mixture boils and thickens. Add the sweet corn, cream and mustard and stir to combine. remove from heat. Add the tarragon and season with salt and pepper.
Spoon chicken mixture evenly among four 11cm (base measurement) pie tins or remekins and place on an oven tray. Use a 12cm round pastry cutter to cut 4 discs from pastry. Brush pastry lightly with egg; place over the pies. Bake for 15 minutes or until pastry is golden and puffed. Remove from oven and serve immediately.