Chicken and Tarragon Pie
This Chicken and Tarragon Pie is the ultimate comfort food! This recipe is surprisingly simple to make and involves making your own stock and béchamel.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Pot
- Chef's knife
- Cutting board
- Colander
- Ladle
- Pan
- Whisk
- Measuring cup
- Pie dish
- Pastry brush
- Baking sheet
- Oven
- Stove
- Mixing bowl
- Slotted spoon
- Wooden spoon
- Kitchen scale
- Plate
- Aluminum foil
Ingredients
- 2 chickens
- 2 leeks, cut into, chunks
- 1 carrot, cut into chunks
- 1 onion, cut into chunks
- 10 – 12 peppercorns
- 2 bay leaves
- 25g plain flour
- 25g butter
- Salt
- pepper
- 1 small bunch tarragon, chopped
- 100g baby onions
- 100g water chestnuts
- 375g ready rolled puff pastry
- 1 egg yolk for egg wash
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