Serves 4 15 mins Prep 35 mins Cooking
Serves 4 15 mins Prep 35 mins Cooking
1
Preheat the oven to 200C/180Fan/gas 6.
2
Heat the butter in an oven roasting dish and cook the chicken and leeks together for 5 minutes until the chicken is golden brown.
3
Add the tarragon and chopped garlic and cook for 1 minute. Then stir though the cream cheese, cream, water & peas. Season with salt and pepper and warm through gently.
4
Unroll the puff pastry and lay on top of the filling, tucking in the edges. Brush with milk and score lightly with a knife and poke a hole in the center of the pastry to allow steam to escape and place in the oven.
5
Bake for 20-25 minutes until the pastry is a dark golden colour and is puffed.
