Food and Travel Magazine | Chicken and tarragon scalloped pie
Chicken and tarragon scalloped pie
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Ingredients
- 10 waxy potatoes, such as yukon gold, peeled
- 1.5kg skinless, boneless chicken thighs, at room temperature
- 2tbsp extra virgin olive oil, plus extra if needed
- 1tsp butter
- 3 carrots, diced
- 2 red onions, diced
- 4 garlic cloves, minced
- 6 shallots, trimmed and sliced
- 30g tarragon, finely chopped, plus extra to sprinkle (optional)
- 30g parsley, finely chopped, plus extra to sprinkle (optional)
- 750ml chicken broth or stock
- 300ml double cream
- 1tbsp arrowroot or brown rice flour
- 130g frozen peas
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