Chicken, leek and tarragon pie

This creamy chicken and leek pie, topped with fresh herbs and puff pastry, is a perfect family favourite for those chilly nights.

Main courses
National Trust chicken and leek pie
  • Preparation time 40 minutes (prep. time)
  • Cooking time 30 - 35 minutes (cooking time)
  • Serves 6

Ingredients

  • 25ml vegetable oil
  • 700g diced chicken thigh
  • 250g leek, roughly chopped
  • 75ml white wine
  • 200g carrot, cubed
  • 200g squash/pumpkin cubed
  • 2 chicken stock cubes
  • 100ml boiling water
  • 20g cornflour 
  • 50ml double cream
  • 10g fresh parsley, finely chopped
  • 1 Sprig fresh tarragon, finely chopped
  • Salt and pepper

 

For the pastry

  • 400g plain flour
  • 200g butter
  • Water to bind
  • ½ tsp salt
  • 1 egg beaten

Method

  1. Place a large stock pan over a high heat and add the oil. When hot add the chicken, leave for a couple of minutes then stir well and cook until the meat is sealed all around.
  2. Add the leeks, stir well and cook until the leeks are just softening. Pour in the white wine and reduce the heat to medium.
  3. Add the carrots and the squash and stir well.
  4. Dissolve the stock cube in the boiling water and add to the pan, stir well and bring back to the boil. Add additional water if required. Cover the pan with a lid and simmer for around 30 minutes or until the chicken is tender and the vegetables are cooked.
  5. Mix the cornflour into the double cream until smooth and then pour into the pan, stir well to thicken then cook for a further 2 – 3 minutes to ‘cook out’ the flour.
  6. Add the parsley and tarragon, stir well and use the salt and pepper to adjust the seasoning. Decant and leave to one side.
  7. For the pastry; Place the flour, butter and salt in a bowl, rub the fat into the flour with your fingertips until the mixture resembles fine breadcrumbs.
  8. Stir in enough water to make a soft dough, don’t overmix, remove from the bowl and place on your workbench.
  9. Roll out the dough and use a saucer or similar to cut discs big enough to fit the large muffin tin, place in the tin and mould into the cup.
  10. Place a 1/6th of the pie filling into the pastry base and brush the edges with egg wash.
  11. Use a cutter to cut the lids and place on the top of the filling mix, crimp the edges of the pastry together to make a seal then gently fold the edge to give a rustic finish. Brush with the egg wash then put into the oven at 160 fan (180 conv.) Bake for 30 – 35 minutes or until the pastry is golden and crisp and the filling hot.