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Chicken, leek & tarragon pie

Cook the chicken and make the stock

1.5 kilo free range chicken

1 carrot, roughly chopped

2 celery sticks, roughly chopped

1 onion roughly chopped

3 tarragon sprigs

Salt and pepper

Place the chicken and the rest of the ingredients in a large saucepan, just cover the chicken with water, bring to the boil and simmer for about 45 minutes until cooked. Remove the chicken and set aside to cool, then simmer the liquid for 30 minutes or so to make a reduced stock.
Make the pie filling

1 tbsp olive oil

1 knob of butter

Heat the oils in a large frying pan

2 leeks, finely sliced and washed

1 onion, finely chopped

Gently stir fry for about 10 minutes

150ml white wine

Simmer for a few minutes to reduce to half

2 tbsp plain flour

Stir to mix for 1 minute

150 ml single cream

150 ml of above strained chicken stock

Zest of half a lemon (max)

Salt and plenty of black pepper

1 sprig of tarragon, chopped

Stir to mix

Chicken meat from above, picked off the bone and chopped with scissors.

Stir to mix, then turn off the heat and allow to cool.
Make the egg glaze

1 egg yolk

Equal amount of water

pinch of salt

Whisk together in a small jug or cup using a fork
Assemble the pie and bake in the oven

300g Shortcrust pastry

Roll out the pastry and line an enamel pie tin (30 x 20cm) with it. Brush the rim of the pastry with the beaten egg.

Chicken mixture from above

Spoon into the tin

150g Shortcrust pastry

Roll out to make a lid, place on the pie and crimp the edges to seal. Coat all over with beaten egg. Bake in a pre-heated oven on a pre-heated baking sheet, at 190° C for 40 minutes or until the pastry turns a golden brown.