Chicken, leek and tarragon - perfect!

Dominic Hirst, a chef at the Cooking School, Dean Clough

Dominic Hirst, a chef at the Cooking School, Dean Clough

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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.

Ingredients

2 tablespoons vegetable oil

1 onion – finely chopped

2 medium leeks – washed trimmed and thickly sliced

4 skinless chicken breasts – cut into

bite-size pieces

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

Equipment

- 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.