1. Preheat the oven to 200?C/Fan oven 180?C. Sprinkle the flour onto the work surface and roll out the pastry. Cut out ovals to fit 200ml ovenproof pots, cover with clingfilm and chill.
2. Spray a non stick frying pan with the cooking spray and place over a medium heat. Add the chicken and fry for 6 - 7 minutes, turning until browned. Remove from the pan and set aside.
3. Spray the pan again, add the onion and fry, stirring, for 2 minutes. Return the chicken to the pan with the stock, peas, creme fraiche and tarragon leaves. Mix the cornflour with 1 tablespoon of cold water and add to the pan. Simmer for 10 minutes then spoon into the pots. Press the pastry ovals on top. Spray with the cooking spray and bake for 25 minutes.
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Serving Size: 1 Serving (255g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 430 | ||
Calories from Fat: 202 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.5g | 30 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 10.5g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 72.6mg | 22 % | |
Sodium 278.5mg | 10 % | |
Potassium 360.5mg | 9 % | |
Total Carbohydrate 27.6g | 8 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 25.3g | ||
Protein 28.5g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 430
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