Very Cool recipe on Chicken Tarragon Pie

His delicious cake is a delicious mix of fresh tarragon, mushrooms and chicken. I serve with a mixed green salad, vinaigrette and fresh crusty bread for a quick and satisfying meal. There is something to be said for fresh tarragon and chicken combination. I've learned in France, but it works. It's a welcome change to fresh basil, to Italians have shared with us. Sure, you can not be more French than heavy cream, mushrooms and fresh tarragon in a saucepan add. Whichever way you put together this recipe, whether you're home-made pie crust or ready to use one from the store, you get rave reviews from family or guests. Serve hot or warm from the oven. It is a good addition to the buffet table too.

Adding some fresh herbs for your crust turn from ordinary to extraordinary.

Tarragon Chicken Pie

Crust:

6 tablespoons warm water + 1 or 2 more
2 tablespoons butter or margarine (soft)
1 ½ cups flour + 1 or 2 tablespoons
pinch of salt
3 tablespoons fresh tarragon, chopped
For Pie Filling:

3 eggs, lightly beaten
¾ cup milk, soy ok
1 cup chicken breast, cooked grated or thinly sliced ​​(about 2 grams or 1 large chicken breast)
1 cup sliced ​​mushrooms
¼ cup loosely packed fresh tarragon, chopped
½ small red bell pepper, cut into strips
Optional: ½ cup grated Swiss cheese
Salt and pepper to taste
Preheat the oven to 375 °.
Start with the crust by combining water, the butter and add salt and flour. Stir together. If the mixture is a little wet, add 1-2 tablespoons additional flour. If the mixture is slightly dry, add 1-2 tablespoons additional warm water. Knees with your fingertips.
When the dough no longer sticks, knees tarragon. (Note, if the dough is sticky, a tablespoon or two of flour until dough is manageable and not sticky.)
Transfer dough to a greased pie dish. Spread the dough by hand along the bottom and where the sides of the bowl as possible. Destroyed.
Prepare the filling by mixing eggs and milk together in a small bowl. Add the cheese, if used. Destroyed.
In another bowl, combine chicken, mushrooms, tarragon, salt and pepper. Mix well. Pour into pie shell.
Pour the egg mixture over the chicken mixture. Top with red pepper strips in a circular motion, press down slightly so they stay in place. Bake for 30 minutes or until golden brown on top.
* Allow to cool slightly before slicing and serving.
** This right can be served hot or cold. It makes a good buffet dish. Cut into bite size pieces and arrange on a platter.