Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, chicken, leek and tarragon pie. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Chicken, Leek and Tarragon Pie is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Chicken, Leek and Tarragon Pie is something which I have loved my entire life.
Wet the sides of the pie dish and cut the puff pastry to fit the dish as a lid. Tuck the edges inside the pie dish and prick the top with a fork. When the pastry and chicken mix has cooled, ladle a layer of the filling into the pie dish then add the green beans and scoop the rest of the chicken into the pie dish. Use a pastry brush and apply a generous coat of the egg wash to the pastry edge to allow the top to stick to the crust.
To begin with this recipe, we have to first prepare a few components. You can have chicken, leek and tarragon pie using 9 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Chicken, Leek and Tarragon Pie:
- Get 3 chicken breasts
- Get 3 cloves garlic
- Prepare 1 onion
- Take 1 leek
- Prepare 100 g mushrooms
- Prepare 4 carrots
- Get Pinch Tarragon
- Get 750 ml vegetable stock
- Take Sheet shortcrust party
Take the skin off the chicken, then strip the meat from the bones and tear it into bite-sized pieces. Place these in a large bowl. Add the onion and garlic mixture and spoon the crème fraiche on top. Scatter over the tarragon, sprinkle the flour on top and season with a good pinch of sea salt and plenty of freshly ground black pepper.
Steps to make Chicken, Leek and Tarragon Pie:
- 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!
Add the onion and garlic mixture and spoon the crème fraiche on top. Scatter over the tarragon, sprinkle the flour on top and season with a good pinch of sea salt and plenty of freshly ground black pepper. Place mixture into a pie dish and place puff pastry lid on top, crimp the edges and brush with the beaten egg. Reduce the heat and add the butter to the pan. Stir in the mustard and tarragon.
So that is going to wrap this up for this exceptional food chicken, leek and tarragon pie recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
