Chicken pot pie with tarragon and leeks - Stylist.co.uk homepage - Stylist Magazine

Kcal: 407 per serving

saturated fat: 2.3g per serving

Preparation time: 20 minutes

Cooking time: 40 minutes

Ingredients (serves 4 to 6)

• 1 tbsp olive oil
• 1 tbsp butter
• 1 onion, chopped
• 2 carrots, sliced
• 2 trimmed leeks, sliced
• Splash of dry white wine
• 60g button mushrooms, quartered
• 500g cooked chicken, cut into bite-sized pieces
• 75g frozen peas
• 50g butter
• 35g plain flour
• 500ml hot chicken stock
• 100ml single cream
• Several sprigs of fresh tarragon, leaves stripped and chopped
• Bunch of fresh chives, snipped
• Bunch of fresh parsley leaves, finely chopped
• 375g ready-rolled puff pastry
• Beaten egg, for glazing
• Seasoning

Method

Step 1: Preheat the oven to 190˚C/375˚F/gas mark 5.

Step 2: Heat the oil and butter in a frying pan. Add the onion, carrots and leeks and cook for 5-8 minutes, until soft. Season, add the wine and mushrooms and cook for 3-5 minutes. Add the chicken and peas, stir and set aside until required.

Step 3: To make the sauce, melt the butter over a low heat. Add the flour and cook for one minute, stirring continuously. Pour in the hot stock and cream, whisking continuously, and simmer until the mixture thickens. Season well. Stir in the tarragon, chives and parsley.

Step 4: Transfer the chicken mixture to a baking dish and pour over the sauce. Mix to combine.

Step 5: Unroll the pastry on a lightly floured surface. Lay the sheet over the filling, crimping the edges to sit just inside the edge and trimming off any excess. Cut an X in the middle to allow steam to escape and brush with beaten egg. Bake for 30-40 minutes, until golden brown. Serve immediately.

From Fireside Feasts & Snow Day Treats (£19.99, Ryland Peters & Small)

Tags: food, recipe

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