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Chicken & tarragon plate pie
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Total Time:
50 minutes
Healthier version of traditional chicken pot pie.
Ingredients:
  • rapeseed oil
  • 1 onion
  • 1 clove of garlic
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 1 orange
  • 6 free-range chicken thighs skin off, bone out
  • 150 g baby Chantenay carrots
  • 1 tablespoon plain flour
  • 300 ml organic chicken stock
  • 3 tablespoons half-fat crème fraîche
  • 1 bunch of fresh tarragon (30g)
  • 1 large free-range egg
  • 350 g all-butter shortcrust pastry
  • 250 g runner beans
  • 250 g peas
Instructions:
  • Preheat the oven to 180ºC/350ºF/gas 4. Heat 2 tablespoons of oil in a saucepan over medium heat. Cook the sliced onion with a pinch of sea salt for 5 minutes. Add chopped garlic, cumin, bay leaves, and orange zest; cook for 3 to 4 minutes. Add chicken chunks and cook for 5 minutes until sealed. Add carrots, sprinkle in flour, then pour in stock and crème fraîche. Bring to a boil, then simmer to thicken. Stir in chopped tarragon. Transfer the filling to a 26cm ovenproof plate. Brush the plate edges with beaten egg. Roll out pastry, place on top, seal edges, and brush with egg. Bake for 20 minutes until golden. Slice runner beans and cook in boiling salted water with peas for 2-3 minutes. Drain, season, and serve with the pie.

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