CHICKEN, LEEK AND TARRAGON PIE

This is one of those recipes I had copied from a book a while ago – not sure which one specifically but it was a book about pies. I loved the idea of the tarragon and lemon combination.

Chicken, Leek and Tarragon Pie

An amazing chicken pie jampacked full of flavour!

CHICKEN, LEEK AND TARRAGON PIE

INGREDIENTS

Pastry

300g plain flour
1/4 tsp salt
150g unsalted butter, cold
1 egg and 1 egg yolk, beaten
1 1/2 tsp lemon juice
2 tbsp iced water

Pie filling

1.5 kg chicken
1 carrot
2 celery sticks
2 onions
4 sprigs tarragon
1 tbsp olive oil
25 g butter
2 leeks
150 ml white wine
2 tbsp plain flour
150 ml cream
grated zest of 1/2 lemon
salt and pepper

METHOD

Roughly chop carrots, celery, and one of the onions.
Place these in a saucepan with the chicken.
Season with sat and pepper and cover with water.
Bring to the boil then simmer for 45 minutes or until the chicken is cooked through.
Remove the chicken and set aside to cool.
Return the stock to the stove and simmer gently until reduced by half.

Meanwhile, finely slice white part of leek and finely chop remaining onion.
Heat the oil and butter in a large frying pan.
Add leeks and gently cooked until soft (approx 5-7 minutes).
Turn up the heat to high, add wine and simmer rapidly until volume reduced by half.
Stir in the flour and mix well in pan for a minute. Pour in cream and 150ml of the reduced chicken stock.
Add the lemon zest. Season with a little salt and plenty of ground black pepper.

When cool enough to handle, remove meat from the chicken and shred into small pieces either by hand or using 2 forks. Add this and the remaining chopped tarragon to the leek and cream mixture. Set aside to cool.

Preheat oven to 180C.

Line a rectangular 30x20cm pie tin (or round  26cm) pie tin with two-thirds of the pastry and fill with the chicken mixture.
Roll out remaining pastry to make a lid. Brush pastry edges with beaten egg.
Lay pastry lid over the the filling and seal with fingertips.Trip away excess pastry.
Brush pastry top with beaten egg to glaze.
Place pie on baking dish and bake for 30-35 minutes until pastry is golden and crisp.

We were so keen to get stuck into this that we forgot to take pictures of of this pie sliced.