Chicken and Tarragon Pie
Great as a weekend bite or a mid-week meal this Chicken and Tarragon Pie is made using rough-puff pastry. It'll warm you on cold winter days.
Ingredients
- 1 whole chicken, spatchcocked
- 2 carrots, halved
- 1 leek, halved
- 1 onion, peeled and halved
- 1 bay leaf
- 6 black peppercorns
Sauce
- 50g butter
- 50g plain flour
- 750ml stock from above
- 200ml double cream
- 100g water chestnuts
- 1 small bunch of tarragon, chopped
Rough puff
- 400g plain flour
- ¼ tsp salt
- 150g butter, cubed
- 200ml water
- 1 egg yolk
Method
- Put the chicken, carrots, leek, onion, bay leaf and peppercorns into a large saucepan. Cover in water, bring to the boil, then simmer for 1 hr. Leave to cool then drain off the stock and shred the meat off the chicken.
- Preheat the oven to 200°C/390°F/Gas 6.
- To make the pastry, tip all the ingredients into a large bowl, mix together with your hands until it all comes together (you may need a splash more water).
- Tip onto a floured surface and roll out into a large rectangle, fold into a book, turn, then roll into a rectangle, then do another book and repeat once more, brushing off any excess flour as you go. Roll out to 3 mm thick.
- In a large pan, melt the butter, whisk in the flour followed by the stock to make the sauce, and finish with the cream. Add the chicken, water chestnuts and tarragon to the base of a pie dish, pour over the sauce and cool.
- Brush the edge of the pie dish with egg wash, then place the pastry over the chicken mixture. Crimp the edges, brush with egg wash, then pop onto a baking tray and bake for 45 mins until golden brown.
Ingredients
- 1 whole chicken, spatchcocked
- 2 carrots, halved
- 1 leek, halved
- 1 onion, peeled and halved
- 1 bay leaf
- 6 black peppercorns
Sauce
- 50g butter
- 50g plain flour
- 750ml stock from above
- 200ml double cream
- 100g water chestnuts
- 1 small bunch of tarragon, chopped
Rough puff
- 400g plain flour
- ¼ tsp salt
- 150g butter, cubed
- 200ml water
- 1 egg yolk
Method
- Put the chicken, carrots, leek, onion, bay leaf and peppercorns into a large saucepan. Cover in water, bring to the boil, then simmer for 1 hr. Leave to cool then drain off the stock and shred the meat off the chicken.
- Preheat the oven to 200°C/390°F/Gas 6.
- To make the pastry, tip all the ingredients into a large bowl, mix together with your hands until it all comes together (you may need a splash more water).
- Tip onto a floured surface and roll out into a large rectangle, fold into a book, turn, then roll into a rectangle, then do another book and repeat once more, brushing off any excess flour as you go. Roll out to 3 mm thick.
- In a large pan, melt the butter, whisk in the flour followed by the stock to make the sauce, and finish with the cream. Add the chicken, water chestnuts and tarragon to the base of a pie dish, pour over the sauce and cool.
- Brush the edge of the pie dish with egg wash, then place the pastry over the chicken mixture. Crimp the edges, brush with egg wash, then pop onto a baking tray and bake for 45 mins until golden brown.
