creamy chicken and tarragon puff pie


Not gunna lie i'm partial to a greggs chicken bake, that creamy chicken filling encased in buttery puff pastry is an excellent grab and go. This is a major level up with quality flavours but still quick comfort food at its best. This makes 1 large puff pie which cuts into 4 perfect portions, you MUST try this! Classic winner winner chicken dinner.


Prep Time: 25 min

Cook Time: 25 min

Cuisine: British

Serves: 4


EQUIPMENT

Saucepan

Baking tray

Baking paper

Rolling pin or wine bottle


INGREDIENTS

400g chicken breast chopped into small chunks

250ml double cream

1 cup white wine

Chicken stock pot or cube

3 tbsp chopped tarragon

1 large leek or 2 s/m thinly sliced

2 garlic cloves minced

1tbsp wholegrain mustard

1tsp dijon mustard

1 tbsp plain flour + more for dusting

1tbsp butter

Ready roll puff pastry sheet

1 egg beaten

Salt and black pepper


METHOD

In a large saucepan fry the leeks off in the butter until they start to caramalise, then add in the diced chicken for 5 minutes until its completely sealed with a little browning.


Add in the garlic for a min then crumble in the stock cube, pour in the wine and allow the alcohol to evaporate completely on high (when its evaporated it will have stopped bubbling so much).


Reduce the heat to medium, pour in the cream and sprinkle the flour on top mix to incorporate then allow to reduce for 5 min. Remove from the heat when you have a thick creamy sauce (you don't want it to be too loose as it will leak out of the pie). Stir in the dijon, whole grain and fresh tarragon to finish; season with plenty of black pepper and a little salt to taste. Allow to cool for 10 minutes.


Preheat the oven to 220C/ 190C fan.


Unravvel the puff pastry sheet and with a floured rolling pin/wine bottle, roll the pastry out to give another cm or so either side.


Line a large baking tray with baking paper or the paper you have in the pastry pack. Lay the pastry on the tray and brush the border with the beaten egg. Place your cooled filling in one half of the rectangle (make sure you don't take it to the edges leave some space) fold the other half of the pastry over the top to enclose.


With a floured fork crimp all the edges of the pie down to seal. Finish by brushing the pie with egg wash and cutting a small cross in the top to allow the steam to escape.


Bake for around 25 mins until golden and puffed up. Whilst its baking whip up your sides, I would go with the obvious bangers creamy mash and peas.


Enjoy!