Chicken and Tarragon Pie
Great as a weekend bite or a mid-week meal this Chicken and Tarragon Pie is made using rough-puff pastry. It'll warm you on cold winter days.
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:
- Rolling pin
- Pastry brush
- Pie dish
- Oven
- Stove
- Saucepan
- Whisk
- Mixing bowl
- Colander
- Baking sheet
Ingredients
- 1 whole chicken, spatchcocked
- 2 carrots, halved
- 1 leek, halved
- 1 onion, peeled and halved
- 1 bay leaf
- 6 black peppercorns
- 50g butter
- 50g plain flour
- 750ml stock from above
- 200ml double cream
- 100g water chestnuts
- 1 small bunch of tarragon, chopped
- 400g plain flour
- ¼ tsp salt
- 150g butter, cubed
- 200ml water
- 1 egg yolk
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