Chicken, Leek & Tarragon Pie

Main ingredient
Chicken
Country
England
Preparation time
30 minutes
Cooking time
45 minutes
Course
Main
Servings
4
Chicken pie
Cut chicken pie

Oven

Pre-heat to 170°C.

Olive oil (2 tbp)
Butter (25g)

Heat in pan on moderate heat.

Smoked gammon (100g in 1cm pieces)

Fry  for a couple of minutes until lightly browned.

Leeks (150g in thin slices)

Add to pan and fry until leeks are soft but not coloured.

Cooked chicken thighs (300g in 1 cm pieces)
Double cream (120 ml)
Chicken stock (100 ml)
Tarragon (3tsp dried)
Black pepper (1tsp ground)
Salt (½tsp)

Add and stir.
Simmer for 5 minutes 
Remove from heat and allow to cool in refrigerator.

Short crust pastry (400g)

Rollout thin.
Use two thirds to line 20 cm flan dish.
Place chicken mixture in dish. Use remaining pastry to cover.

Egg (1 beaten)

Brush top with egg.
Place in oven and cook for 45 minutes.
Turn out & serve.

Notes

Serve with lots of buttery mash.