CREAMY CHICKEN TARRAGON SOUP PIE

Craving comfort without the fuss? This Creamy Chicken Tarragon Soup Pie is just what you need for those chilly nights. It’s rich, hearty, and surprisingly easy to make. With tender chicken thighs, wild mushrooms, and fresh tarragon in a creamy broth, it’s topped with golden puff pastry for the ultimate indulgence. Made with wholesome ingredients like organic Borough Broth, this recipe brings both nourishment and comfort to your plate. Perfect for chilly evenings when you want a dish that warms you from the inside out without spending hours in the kitchen.

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CREAMY CHICKEN TARRAGON SOUP PIE

SERVES 4// MADE IN 1 HR//EASY// MEATY

Ingredients:

• 1 onion, finely diced

• 1/2 large carrot, peeled and finely diced

• 2 celery sticks, peeled and finely diced

• 200g wild mushrooms, roughly chopped

• 4 garlic cloves, minced

• 500g chicken thighs, thinly sliced

• 2 tbsp fresh tarragon, finely chopped

• 1 x 324g Borough Broth Free-Range Organic Chicken Bone Broth pouch

• 300ml single cream

• Zest of 1 lemon

• 50g unsalted butter1 heaped tbsp plain flour

• 1 x 320g puff pastry sheet

• 1 egg, beaten

• Oil, for frying

• Salt and pepper, to taste

Method:

1. Preheat the oven to 200°C/180°C fan/ Gas Mark 6.

2. In a large pot, heat a tablespoon of oil over medium-low heat. Add the onion, carrot, celery, and mushrooms, cooking for 6-8 minutes or until tender.

3. Add the chicken, garlic, and lemon zest, seasoning with salt and pepper. Cook for 5 minutes, stirring occasionally, until the chicken is cooked through.

4. Melt the butter in the pot, then sprinkle in the flour, stirring to combine. Gradually pour in the chicken bone broth, cream, and 200ml of water. Add the tarragon, reduce the heat to low, and simmer for 10 minutes until the soup thickens slightly and becomes glossy.

5. Roll out the puff pastry on a lightly floured surface. Use a ramekin as a guide to cut out pastry lids, leaving a slight border around each to help seal the edges when topping the ramekins.

6. Divide the soup mixture evenly among 4 individual ramekins. Top each ramekin with a pastry disc, carefully pressing around the edges to prevent the pastry from sagging in the centre. Use a rolling pin to trim any excess pastry from the edges.

7. Brush the tops of the pastry with the beaten egg, then place the ramekins on a baking tray. Bake for 30 minutes, or until the pastry is golden brown and puffed.