Chicken and tarragon pie

Chicken and tarragon pie

By
From
Great Pub Food
Makes
Makes 6 individual pies or 1 large pie
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
1 quantity Shortcrust pastry
1-3 sheets frozen puff pastry, thawed (you will require more for individual pies)
1 large egg, lightly beaten, for glazing

Filling

Quantity Ingredient
40g butter
1 onion, diced
1/2 leek, thinly sliced, white part only
4 garlic cloves, fi
1.2kg skinless chicken thigh fi, cut into 2.5
3 teaspoons plain fl
sea salt and freshly ground black pepper
3 tablespoons olive oil
125ml dry white wine
500ml chicken stock
250ml pouring cream
3 tablespoons tarragon, chopped

Method

  1. To prepare the filling, melt the butter in a wide heavy-based saucepan over low–medium heat. Add the onion, leek and garlic and cook until softened. Transfer to a bowl and set aside. Toss the chicken in flour seasoned with salt and pepper. Add a little of the oil to the saucepan and adjust the heat to high. Brown the chicken in batches, adding additional oil each time. Return the onion and leek mix to the pan. Pour in the wine and bring to the boil. Add the chicken stock and cream and simmer over low heat for 30 minutes. Add the tarragon and simmer for a further 10–15 minutes, or until the sauce has thickened.
  2. Transfer the chicken stew into a bowl and set aside for 20 minutes, to cool slightly.
  3. Preheat the oven to 200°C.
  4. Meanwhile, cut the pie top/s out of the puff pastry, using the pie tins or dish to make the correct size. Lay the pastry flat on a tray and refrigerate until required.
  5. Grease the pie dishes: six 1 cup individual tins or one 4 cm deep, 28 cm × 25 cm pie dish. Line the dishes with the shortcrust pastry.
  6. Fill the pie base/s with filling. Moisten the edges with water and cover with the puff pastry tops. Press around the edges with your thumb or a fork to seal. Cut a few slits in the pastry top/s, to allow the steam to escape. Brush with egg.
  7. Place the pie/s on a baking tray and bake for 20–30 minutes, if individual pies, or 40 minutes for a large pie, or until the top is puffed and golden-brown.
Tags:
Great
Pub
Food
Rachael
Lane
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