adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken and tarragon pie
Chicken and tarragon pie
0 Likes
Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Shortcut version of chicken and leek pie, featuring flavorful filling, perfect for picnics.
Ingredients:
  • 40g butter
  • 40.00 ml plain flour
  • 1 leek, ends trimmed, thinly sliced
  • 375ml (1 1/2 cups) chicken style liquid stock
  • 125ml (1/2 cup) pouring cream
  • 1 tsp dried tarragon
  • Pinch of white pepper
  • 1 Roast Chicken, skin and bones removed, meat shredded
  • 300g (2 cups) plain flour, extra, sifted
  • Pinch of salt
  • 100g unsalted butter
  • 60ml (1/4 cup) milk
  • 60ml (1/4 cup) water
  • 1 egg, lightly whisked
Instructions:
  • In a saucepan, gently melt butter until it becomes foamy. Stir in leek and cook for 5 minutes until softened. Add flour and cook for 5 minutes until mixture bubbles. Take the pan off the heat and slowly whisk in stock until smooth.
  • Combine the cream, fresh tarragon, and black pepper into the flour mixture while whisking. Season with salt, then gently fold in the cooked chicken. Allow the mixture to cool completely.
  • Preheat your oven to 200°C and position an oven rack on the lowest shelf. Add the extra flour and salt to a food processor bowl.
  • Combine unsalted butter, milk, and water in a saucepan over low heat until butter melts after stirring for 2 minutes. Slowly pour the butter mixture into the flour mixture in a food processor while it is running until dough starts to form. Transfer the dough onto a floured surface and knead until smooth.
  • Divide the pastry into 3 portions, then roll out 1 portion to a 4mm thickness. Gently line a 22cm (base measurement) springform pan with the pastry, ensuring the sides overhang slightly. Finally, spoon the chicken mixture into the pan.
  • Roll out the excess pastry to a 4mm thickness. Place it over the chicken mixture and trim the edges to fit. Fold over the sides to enclose the filling. Cut 3 small slits in the center of the pie for steam to escape. Use a knife to create decorative pastry leaves and brush the pie with egg wash. Bake on the lowest oven shelf for 35 minutes until crispy and golden. Let it cool briefly before serving either warm or cold.

Similar Recipes