Indulge in a warm and comforting meal with James Martin’s irresistible chicken tarragon pie. This classic dish, shared on his official website, is a simple yet flavorful recipe that can be prepared in just six easy steps.
Ingredients:
*
For the Filling:
* One whole chicken, spatchcocked
* Two carrots, halved
* One leek, halved
* One onion, peeled and halved
* One bay leaf
* Six black peppercorns
* 50g butter
* 50g plain flour
* 750ml stock (from the chicken)
* 200ml double cream
* 100g water chestnuts
* One small bunch of tarragon, chopped
*
For the Rough Puff Pastry:
* 400g plain flour
* 1/4 tsp salt
* 150g butter, cubed
* 200ml water
* One egg yolk
Instructions:
1.
Prepare the Chicken Stock:
In a large saucepan, combine the chicken, carrots, leek, onion, bay leaf, and peppercorns. Add enough water to cover everything, bring it to a boil, and then simmer for an hour. Once cooled, strain the stock and shred the chicken meat.2.
Make the Rough Puff Pastry:
In a large bowl, combine the flour, salt, cubed butter, and water. Mix with your hands until the dough comes together, adding a bit more water if needed. Transfer the dough to a floured surface and roll it out into a large rectangle. Fold it into a book shape, turn it, roll it out again into a rectangle, and fold it like a book once more. Repeat this process, ensuring to brush off any excess flour. Finally, roll the dough out to a thickness of three mm.3.
Prepare the Sauce:
In a large pan, melt the butter over medium heat. Whisk in the flour, followed by the chicken stock, to create a smooth sauce. Stir in the double cream.4.
Assemble the Filling:
In a pie dish, combine the shredded chicken, water chestnuts, and chopped tarragon. Pour the sauce over the chicken mixture and allow it to cool slightly.5.
Cover the Pie:
Brush the rim of the pie dish with egg wash. Cover the chicken mixture with the rolled-out pastry, ensuring to crimp the edges securely. Brush the top of the pastry with egg wash.6.
Bake the Pie:
Preheat your oven to 200°C (390°F) or Gas Mark 6. Place the pie dish on a baking tray and bake for 45 minutes, or until the pastry is golden brown and cooked through.Enjoy this delicious and comforting chicken tarragon pie, a true testament to James Martin’s culinary expertise. It’s a perfect meal for any occasion and will surely become a family favorite.
