Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, chicken, leek and tarragon pie. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Chicken, Leek and Tarragon Pie is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Chicken, Leek and Tarragon Pie is something that I have loved my whole life. They’re nice and they look wonderful.
Season with a little salt and pepper and cover with cold water. This dish is a must know. If you've never made it, or you just want to know how to improve your chicken pie, then take note from the expert.
To begin with this recipe, we have to first prepare a few ingredients. 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:
- Take 3 chicken breasts
- Get 3 cloves garlic
- Take 1 onion
- Prepare 1 leek
- Take 100 g mushrooms
- Make ready 4 carrots
- Prepare Pinch Tarragon
- Take 750 ml vegetable stock
- Prepare Sheet shortcrust party
The key to a great chicken pie is ensuring that it is packs a real punch of flavour; there is nothing worse than a pie with a lacklustre filling. It's got to be creamy, decadent and packed with a good amount of meat and creamy leek sauce. This creamy chicken and leek pie, topped with fresh herbs and puff pastry, is a perfect family favourite for those chilly autumn nights. The filling can be made in advance and refrigerated ready for use when needed.
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!
Will keep for two days in the fridge. A warming chicken and leek autumn pie National. Try our delicious chicken, leek and tarragon pie recipe plus other recipes from Red Online. In a large bowl, mix the chicken, cooled leeks, crème fraîche, mustard and tarragon until well combined. For Curtis Stone's take on a classic chicken pot pie, the chef folds sweet sliced leeks and fresh tarragon in with the creamy chicken.
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