Chicken and Tarragon Pie recipe – nancybirtwhistle

Name: Chicken and Tarragon Pie recipe – nancybirtwhistle
Ingredients: 16oz Plain flour; 4oz Salted butter cut into cubes and well chilled; 4oz Lard cut into cubes and well chilled (or use all butter); 8 tbsp chilled water; Salt; 1 small onion finely chopped; 20g butter and 1 tbsp oil; 4 skinless chicken breasts; 150g button chestnut mushrooms sliced; Small handful dried wild mushrooms (10g) steeped with 200ml boiling water for 30 minutes then drained and chopped (keep the mushroom liquor); Small bunch fresh tarragon – use about 2 tbsp leaves torn from the stalks or 1 tbsp dried; 4 spring onions finely chopped; 60g frozen peas; 20g flour, 20g soft butter, 2 tsp dry mustard powder, salt and pepper; Pinch ground mace (or 1 tsp grated nutmeg); 80ml double cream; 400ml chicken stock; 200ml white wine; 1 egg (to glaze the pie)

www.nancybirtwhistle.co.uk

Chicken pies can be dry and lacking in flavour. I poach my chicken breasts briefly before cooking this pie – the chicken is moist and flavoursome. This is an ab

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Ingredients

16oz Plain flour
4oz Salted butter cut into cubes and well chilled
4oz Lard cut into cubes and well chilled (or use all butter)
8 tbsp chilled water
Salt
1 small onion finely chopped
20g butter and 1 tbsp oil
4 skinless chicken breasts
150g button chestnut mushrooms sliced
Small handful dried wild mushrooms (10g) steeped with 200ml boiling water for 30 minutes then drained and chopped (keep the mushroom liquor)
Small bunch fresh tarragon – use about 2 tbsp leaves torn from the stalks or 1 tbsp dried
4 spring onions finely chopped
60g frozen peas
20g flour, 20g soft butter, 2 tsp dry mustard powder, salt and pepper
Pinch ground mace (or 1 tsp grated nutmeg)
80ml double cream
400ml chicken stock
200ml white wine
1 egg (to glaze the pie)