Chicken and green peppercorn pies


  • 8 (about 800g) chicken thigh fillets, cut into 2cm pieces
  • 100g button mushrooms, quartered
  • 1 leek, white part only, thickly sliced
  • 1 garlic clove, crushed
  • 1 tbs plain flour
  • 1 tbs Dijon mustard
  • 1 cup (250ml) chicken stock
  • 1/2 cup (125g) sour cream
  • 2 tbs drained green peppercorns
  • 2 tbs chopped fresh tarragon
  • 2 sheets (25cm) ready-rolled frozen puff pastry
  • 1 egg, lightly whisked
  • 1 tbs sesame seeds

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Category: Chicken Pie Recipes