Chicken Ham And Tarragon Pie Recipe Epicuriouscom
HAIRY BIKERS' CHICKEN AND TARRAGON PIE RECIPE
The Hairy Bikers' are known for their delicious, filling pies and this chicken and tarragon version is no exception - perfect warming dinner for the colder nights. For more chicken pie recipes, ...
Provided by Hairy Bikers
Categories Dinner
Time 1h5m
Yield Serves: 5-6
Number Of Ingredients 13
Steps:
- Melt the butter with the oil in a large frying pan over a low heat, then add the onion and the crushed garlic. Fry gently for 5-6 minutes until the onion is softened, but not coloured, stirring occasionally.
- Pour in the white wine, then crumble the stock cube into the pan and stir well until it dissolves. Simmer over a high heat, stirring constantly, until the liquid has reduced by half and thickened. Remove from the heat.
- Take the skin off the chicken, then strip the meat from the bones and tear it into bite-sized pieces. Place these in a large bowl. Add the onion and garlic mixture and spoon the crème fraiche on top. Scatter over the tarragon, sprinkle the flour on top and season with a good pinch of sea salt and plenty of freshly ground black pepper. Toss everything together until just combined, then spoon into your pie dish. Preheat the oven to 210°C/420°F/Gas Mark 6½.
- Now for the topping. Brush a sheet of filo pastry with melted butter and cut it into 6. Scrunch up each portion with your hands and place it on top of the filling. Repeat with the remaining sheets of filo until the filling is completely covered.
- Bake the pie in the centre of the oven for 30 minutes or until the filo pastry topping is crisp and golden brown and the filling is bubbling beautifully.
Nutrition Facts : @context https, Calories 580 Kcal, Sugar 4.9 g, Fat 38.6 g, SaturatedFat 21.9 g, Sodium 0.89 g, Protein 29.9 g, Carbohydrate 23.2 g
CHICKEN, HAM, AND TARRAGON PIE
The ultimate comforting supper, bursting with flavorsome vegetables and a rich herby gravy. You can either use some of the pre-frozen chicken filling , in which case thaw it, then assemble the pie and eat straight away. Alternatively, you can make the filling, let cool, and assemble the pie, then freeze the whole thing uncooked ready to defrost and bake in the oven at a later date.
Provided by Ghillie James
Categories Chicken Herb Poultry Kid-Friendly Dinner Meat Ham Fall Winter Tarragon Advance Prep Required Sugar Conscious Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 4
Number Of Ingredients 6
Steps:
- Roll out the pastry on a floured counter and, using your pie dish as a template, cut out a piece to generously fit the top. From the trimmings, cut a 3/4-inch wide strip (it can be in pieces) to fit around the rim of the dish. Dampen the edges and stick the strips in place around the rim.
- Mix the ham and tarragon into the chicken filling, then spoon this into the dish. Dampen the top of the pastry strip and place the pastry round on top. Trim the edges and press down gently. Decorate the top if you wish with pastry shapes made from the trimmings, then brush with the beaten egg and make a small slit in the top for a steam hole. Either freeze or cook within 4 hours (keep the pie in the fridge).
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- Sift the flour and salt into a large bowl and rub the butter and lard into the flour until it resembles breadcrumbs.
- Add the vinegar and enough cold water to bring the mixture together into a smooth dough.
- Divide the dough into two pieces, wrap in cling film and chill in the fridge for 30 minutes.
- Meanwhile, for the filling heat 25g/1oz of the butter in a frying pan and cook the chicken for 5-6 minutes, then add the leeks and continue to cook for a further 3-4 minutes, or until just soft.
- Melt the remaining butter in a saucepan, then add the flour and whisk to a smooth paste. Cook for a minute or two then remove from the heat and slowly whisk in the milk.
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