Chicken, Leek and Tarragon Pie. Check out Edd Kimber's chicken, leek, tarragon and bacon pie. This classic British pie is a great warming recipe for those winter months; what's more, it will be a winner with the whole family. Chicken pie with a difference from Tesco Real Food - a creamy chicken, crème fraîche, leek & lemon filling topped with light, flaky filo pastry.
It's got to be creamy, decadent and packed with a good amount of meat and creamy leek sauce.
Season with a little salt and pepper and cover with cold water.
This creamy chicken and leek pie, topped with fresh herbs and puff pastry, is a perfect family favourite for those chilly autumn nights.
You can have Chicken, Leek and Tarragon Pie using 9 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Chicken, Leek and Tarragon Pie
- You need 3 of chicken breasts.
- You need 3 cloves of garlic.
- It's 1 of onion.
- You need 1 of leek.
- Prepare 100 g of mushrooms.
- You need 4 of carrots.
- Prepare Pinch of Tarragon.
- It's 750 ml of vegetable stock.
- You need Sheet of shortcrust party.
The filling can be made in advance and refrigerated ready for use when needed. Will keep for two days in the fridge. A warming chicken and leek autumn pie National. Forgot all about the tarragon, and just went with bay and thyme automatically.
Chicken, Leek and Tarragon Pie instructions
- 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!.
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. A creamy chicken pie flavoured with tarragon and topped with a puff pastry lid. Do I need to cool it for longer even though the lid was.
