The ultimate comforting chicken pie with a golden flaky crust, filled with loads of tender roast chicken, sautéed leeks, carrots, potatoes and celery, all wrapped in a silky white wine, mustard , tarragon and creme fraiche sauce.
This pie is incredibly rich, comforting and full of flavour
The ultimate comforting chicken pie with a golden flaky crust, filled with loads of tender roast chicken, sautéed leeks, carrots, potatoes and celery, all wrapped in a silky white wine, mustard , tarragon and creme fraiche sauce.
This pie is incredibly rich, comforting and full of flavour
Yields1 Serving Prep Time45 minsCook Time45 minsTotal Time1 hr 30 mins
For the pastry 400 g plain flour ½ tsp salt 200 g butter 2 eggs, beaten 4 tbsp water 1 tsp lemon juiceFor the pie 1.20 kg boiled or roasted chicken, skin removed and shredded 4 tbsp unsalted butter 1 large onion, diced 2 large garlic cloves, crushed 3 sprigs, thyme 3 medium leeks 2 g large carrots, peeled & diced 2 celery stalks, copped 1 large potato, peeled & chopped into small pieces ¼ cup flour ½ cup frozen peas, thawed 2 tbsp grated parmesan cheesefor the bachemal ½ cup white wine 1 & 1/2 cup chicken stock 1 tbsp tarragon 1 tbsp mustard ½ cup cream fraiche ¾ tsp salt ½ tsp freshly ground black pepperFor the pastry top 1 egg yolk, beaten 1 tbsp milk
11. In a large bowl or stand mixer fitted with a paddle attachment, whisk together the flour and salt, about 10 seconds.
2. Add in the unsalted butter cubes into the mixture and beat on low for about 3 minutes or until the mixture resembles coarse meal. Beat the eggs with a fork and add to the mixture.
3. Add the lemon and ice cold water bit by bit to the mixture and beat all together until a dough forms, about 2-3 minutes. Divide into two disks (one disk must be 2/3 of the dough and the other 1/3 of the dough,) refrigerate for at least an hour.
4. In a large pot over medium heat heat the unsalted butter. Add in the the chopped onion and leeks and saute for 2-3 minutes until softened. Add in the garlic cloves, thyme, carrots, celery and cook 8-10 minutes until softened but not browned. Stir in the potatoes and cook another 2-3 minutes. Sprinkle over the flour, mix well and cook for 1 minute more.
5. Fold in the shredded chicken and thawed peas. Stir well then remove from the heat and allow to cook for 10-15 minutes.
6. Preheat the oven to 190C(375F). Rolls out the 2/3 pastry disc and grease a deep sided 9 inch pie dish. Place the rolled pastry in the dish and spoon in the cooled filling . Roll out the remains pastry and place over the pie.Press in the edges to seal and crimp if desired. Cut 4 small slits in the centre of the pie to allow steam to escape.
7. Whisk the egg yolk told and milk together and brush the top of the pie with the mixture. Bake for 40-45 minutes in the oven until the crust has turned a deep golden brown.
8. Allow to rest for at least 10 minutes before serving warm.
5. Gradually add the wine, stirring constantly to deglaze the pan. Let it bubble 1-2 minutes. Slowly add the chicken stock. Simmer gently for 5-7 nibbles until the sauce coats the back of a spoon. Stir in the mustard, creme fraiche, tarragon, salt and pepper. Add the parmesan and simmer on low for 1-2 minutes.
1. In a large bowl or stand mixer fitted with a paddle attachment, whisk together the flour and salt, about 10 seconds.
2. Add in the unsalted butter cubes into the mixture and beat on low for about 3 minutes or until the mixture resembles coarse meal. Beat the eggs with a fork and add to the mixture.
3. Add the lemon and ice cold water bit by bit to the mixture and beat all together until a dough forms, about 2-3 minutes. Divide into two disks (one disk must be 2/3 of the dough and the other 1/3 of the dough,) refrigerate for at least an hour.
4. In a large pot over medium heat heat the unsalted butter. Add in the the chopped onion and leeks and saute for 2-3 minutes until softened. Add in the garlic cloves, thyme, carrots, celery and cook 8-10 minutes until softened but not browned. Stir in the potatoes and cook another 2-3 minutes. Sprinkle over the flour, mix well and cook for 1 minute more.
5. Fold in the shredded chicken and thawed peas. Stir well then remove from the heat and allow to cook for 10-15 minutes.
6. Preheat the oven to 190C(375F). Rolls out the 2/3 pastry disc and grease a deep sided 9 inch pie dish. Place the rolled pastry in the dish and spoon in the cooled filling . Roll out the remains pastry and place over the pie.Press in the edges to seal and crimp if desired. Cut 4 small slits in the centre of the pie to allow steam to escape.
7. Whisk the egg yolk told and milk together and brush the top of the pie with the mixture. Bake for 40-45 minutes in the oven until the crust has turned a deep golden brown.
8. Allow to rest for at least 10 minutes before serving warm.
5. Gradually add the wine, stirring constantly to deglaze the pan. Let it bubble 1-2 minutes. Slowly add the chicken stock. Simmer gently for 5-7 nibbles until the sauce coats the back of a spoon. Stir in the mustard, creme fraiche, tarragon, salt and pepper. Add the parmesan and simmer on low for 1-2 minutes.