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

Chicken pot pie  with tarragon  and leeks

Chicken pot pie with tarragon and leeks

The ultimate comfort food

Admit it – in the depths of winter nothing beats a wholesome, homemade pie. And you don’t have to be a pastry prodigy to make your own, either. This recipe from one of our favourite winter cookbooks is all you need – that, and a good bottle of chenin blanc, of course.

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

Share on

or email.

  • Facebook
  • Digg
  • Delicious
Add a comment

Comments

Add a comment

CONNECT WITH STYLIST

Our Most…

Best opening lines from books

Celebrity special: opening lines from books

The Best 100 Opening Lines From Books remains…

More
Uma Thurman, Cannes Film Festival 20103

Cannes Film Festival 2013: red carpet round-up

After days of glitz and glamour, the Cannes Film…

More

Fashion Blog: Retro is the future at Louis Vuitton

Nicolas Ghesquière took key elements of the 60s…

More
welsh cakes

Auntie Queenie's Welsh Cakes

This is a traditional recipe for Welsh cakes…

More

"Kate Moss radiates life, lust and sex" says best pal Sadie Frost

As part of the infamous Primose Hill set in the…

More

Infographic reveals most iconic beauty products ever

A new infographic has revealed the most iconic…

More

Chanel - Vive la révolution!

A feminist army marched at Chanel this…

More

Win tickets to see Girls' star Lena Dunham with Caitlin Moran

MasterCard UK and Southbank Centre have joined…

More

Your Vote Counts

It's one of the chilliest Augusts in decades. Are you...

It's one of the chilliest Augusts in decades. Are you...