Pie slices with chicken ragout

Name: pie slices with chicken ragout
Cook time: 20 min
Total time: 25 min
Yield: 8
Cuisine: Dutch
Ingredients: 70 g unsalted butter or margarine; 50 g wheat flour; 380 ml poultry feast; 1 el dragon fresh or dried; 350 g French free range chicken fillet; 100 ml fresh cream; 8 airy ragout tray in Christmas tree shape

Paksteibakjes with homemade ragout of free-range chicken fillet, whipped cream, poultry and tarragon.

Ingredients

Directions

Preheat the oven to 200 ° C.
Melt the butter in a saucepan and add the flour. Cook over low heat for 3 minutes. Stir the roux regularly.
Add the fondue while stirring with a whisk and bring to the boil while stirring.
Turn down the heat and let it simmer for 3 minutes. Stir frequently. Add the tarragon.
Sprinkle the chicken breasts with salt and pepper. Melt the butter in a frying pan and fry the chicken in 12 min. Golden brown and done.
Leave to cool under aluminum foil for 5 minutes and cut into pieces. Mix the chicken with the roux. Season with pepper and salt.
Mix the cream with the ragout and slowly bring to a low heat.
In the meantime, preheat the pies for 5 minutes in the preheated oven. Put the ragout in the containers.