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A family classic with a french twist
18 Mar 2016 2 hours 4-6
We all love a good chicken pie. Packed with moist and juicy chicken, delicious veges, a touch of tarragon for a French twist, and topped with buttery puff pastry this is a great make-ahead dish that you can just pop in the oven as and when required.
650 grams skinless boneless chicken thighs, cut into 3-4cm pieces
2 tablespoons olive oil
knob of butter
1 onion, finely diced
1 large fennel bulb, finely diced
3 celery stalks, finely sliced
1 leek, quartered and thinly sliced
250 grams button mushrooms, sliced
150ml white wine
1 cup chicken stock
small handful fresh tarragon leaves or 1½ tablespoons dried tarragon
200 grams crème fraîche or sour cream
1 x 400 gram block frozen puff pastry, thawed
1 egg, beaten (for egg wash)
1 x heavy-bottom ovenproof saucepan with lid
1 x pie dish (roughly 25cm x 18cm x 7cm deep)
Preheat your oven to 175°C fan bake.
Heat the oil in the saucepan over medium heat and brown the chicken pieces on all sides. Remove and set aside. To the same pan, add the butter and sauté the onion, fennel, celery, leeks and button mushrooms for 10-12 minutes, or until soft and tender. Return the chicken to the pan. Add the wine and cook for 2-3 minutes. Add the stock, tarragon, and a couple of twists of pepper. Bring to the boil then cover and place in the oven for 45 minutes. Remove from the oven, add the crème fraiche and mix well. Leave uncovered and return the saucepan to the oven for 30 minutes, until the sauce is reduced and creamy.
Increase the oven to 210°C.
To assemble: Tip the filling into the pie dish and allow to cool slightly. Roll out the puff pastry so that it covers the entire pie dish. Brush the edges of the pie dish with egg wash and place the pastry over the top, pressing down the edges. Brush all over with egg wash, sprinkle with sea salt and bake for 20-25 minutes, until golden and puffed.
Remove from the oven and allow to cool slightly. Serve with a garden salad or fresh peas topped with a knob of butter.