Chicken Leek and Tarragon Pie
This week is Pie Week, so we are sharing this creamy pie, which makes use of fresh tarragon.
We have simplified it with ready-rolled puff pastry, but you can of course make your own pastry of your choosing.
You can make one large pie, or if you prefer, individual pies.
2 tablespoons vegetable oil
1 onion – finely chopped
2 medium leeks – washed trimmed and thickly sliced
4 skinless chicken breasts – cut into
1 garlic clove – crushed
150ml white wine
150ml chicken stock – hot
142ml carton double cream,
springs fresh tarragon, leaves picked and roughly chopped
375g pack ready-rolled puff pastry
1 medium egg
- chopping board
- sharp knife
- measuring jug
- frying pan
- wooden spoon
- serving dish
- baking tray
How to make it
1. Heat the oil in a large frying pan over a medium heat. Add the onion and leeks and cook for 4-5 minutes until softened.
2. Add the chicken pieces and cook, stirring, for another 4-5 minutes. Stir in the garlic, add the wine and bubble away until reduced by two-thirds. Pour in the stock and simmer until reduced by half. Add the cream and tarragon, bring to the boil, then simmer for 5-6 minutes until thickened. Season then spoon into a 2.5 litre pie dish (or 4 x 300ml ovenproof dishes). Set aside to cool.
3. Brush a little water along the edge of the pie dish or dishes. Unroll the pastry and cut out a piece large enough to cover the dish or dishes. Press down the edges and trim off the excess. Snip a small hole in the centre of the pastry to let the steam escape. Put on a baking tray and chill for 15 minutes.
4. Meanwhile, preheat the oven to 220°C/Fan 200°C/gas 7. Beat the egg with a little salt, then brush over the pastry. Bake for 40-45 minutes (20-25 minutes if you are making individual pies) until the pastry is golden.