Chicken, Leek and Tarragon Pie. Season with a little salt and pepper and cover with cold water. This dish is a must know. If you've never made it, or you just want to know how to improve your chicken pie, then take note from the expert.
When the chicken is cool enough to handle, shred the meat roughly (discarding the skin and bones) and combine with the mushrooms and leeks.
Chicken pie with a difference from Tesco Real Food - a creamy chicken, crème fraîche, leek & lemon filling topped with light, flaky filo pastry.
The key to a great chicken pie is ensuring that it is packs a real punch of flavour; there is nothing worse than a pie with a lacklustre filling.
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Season with a little salt and pepper and cover with cold water. This dish is a must know. If you've never made it, or you just want to know how to improve your chicken pie, then take note from the expert.
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Ingredients for Chicken, Leek and Tarragon Pie:
- Require 3 for chicken breasts.
- Require 3 cloves for garlic.
- Give 1 of onion.
- You need 1 leek.
- Need 100 g for mushrooms.
- Provide 4 carrots.
- You need Pinch - Tarragon.
- Require 750 ml for vegetable stock.
- Give Sheet - shortcrust party.
It's got to be creamy, decadent and packed with a good amount of meat and creamy leek sauce. This creamy chicken and leek pie, topped with fresh herbs and puff pastry, is a perfect family favourite for those chilly autumn nights. The filling can be made in advance and refrigerated ready for use when needed. Will keep for two days in the fridge.
Chicken, Leek and Tarragon Pie making:
- Chop the onion, Leek and garlic cloves and cook in a large pot with a little Olive oil.
- Add the chicken (cut into chunks first) and stir until there is no pink meat remaining. Then add the mushrooms and carrot, finely chopped..
- Add the stock and Tarragon and leave to simmer for 15 mins. Preheat the oven to 160C fan..
- Lay the pastry over the top of your pie dish. Don't forget to cut two slits in the top to let the steam escape. You can brush with egg or milk for a golden finish..
- Cook for 15 mins at 200C and then turn down to 160 and cook for a further 15 mins. Serve with plenty of mash and fresh veg!.
A creamy chicken pie flavoured with tarragon and topped with a puff pastry lid. Try our delicious chicken, leek and tarragon pie recipe plus other recipes from Red Online. In a large bowl, mix the chicken, cooled leeks, crème fraîche, mustard and tarragon until well combined. Season the mixture and give everything another stir. Forgot all about the tarragon, and just went with bay and thyme automatically.
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