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Turkey & tarragon pot pies

Turkey & tarragon pot pies Recipe

  • 400g cooked turkey or chicken, torn into chunks
  • 100g chestnut mushrooms , quartered
  • 100g frozen peas , defrosted
  • chicken stock , fresh, cube or concentrate made up to 300ml
  • 1 onion , halved and sliced
  • 2 sheets of fresh or frozen ready-rolled puff pastry , cut to fit 4 pie dishes
  • 1 egg , beated for glazing
  • a small bunch tarragon , leaves chopped
  • 142ml pot of double cream
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