Chicken, Leek and Tarragon Pie

Ingredients

  • 75 ml white wine
  • 200 ml chicken stock
  • 1 bay leaf
  • 3 clove of garlic crushed
  • 2 medium leeks, trimmed of hard green leaves, sliced about 1 cm thick
  • 400 gm boneless skinless chicken portions (preferably thighs)
  • 25 gm butter
  • 2 tbl plain flour
  • 100 ml double cream
  • 3 big sprigs of tarragon leaves
  • 1tsp Dijon mustard
  • 2 handfuls of grated mature cheddar about 25 gm in total
  • Salt and pepper
  • 200g best quality puff pastry or homemade shortcrust pastry (see pastry post)

Method

Put the wine, stock, garlic and bay leaf in a saucepan and bring to a simmer

Add the leeks and place the chicken on top. 

Return to a simmer, cover and cook for 15 minutes or until the chicken is cooked

With a slotted spoon remover the chicken and leeks and place in a separate dish (when the chicken has cooled a bit tear into chunks).

Strain the liquid into a jug and wipe the pan clean.  Melt the butter over a gentle heat being careful not to burn.  Add the flour and stir for 2 minutes.

Remove from heat and with a whisk add the stock a little at a time making sure each pour is mixed in before adding the next.

Stir in the cream return to the heat and cook for a further 10 minutes until the sauce is thick

Add the chicken pieces and tarragon, mustard and cheddar cheese.  Season well and stir then tip into the pie dish. Leave to cool

On a flour dusted surface roll out the pastry to 1/2cm tick and 3cm longer and wider than the pie dish.

Wet the rim of the dish with a bit of water and use the pastry strip to edge the top of the dish.  Make sure you still have enough pastry to cover the pie. If not roll it a tad thinner and lay it on the top.  Pretty gently around the rim. With a fork prick a couple of holes in the top for steam to escape and flute the edge with a fork or knife.  Preheat the oven to 200C/400F. Brush pastry with egg and bake for 25 mins