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

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

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


- 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.