CHICKEN, LEEK TARRAGON PIE

Bahan-bahan

- 1 quantity Rough Puff Pastry (page 247)

- 1 medium whole chicken

- 600 ml/ 20 fl oz (2½ cups) chicken stock

- 600 ml/ 20 fl oz (2½ cups) full-fat (whole) milk

- 2 bay leaves

- 1 sprig thyme

- 60 g/ 2¼ oz (½ stick) butter

- 100 g/ 3½ oz (½ cup) dry-cured bacon, chopped

- 2 leeks, sliced

- 3 tablespoons chopped tarragon

- 60 g/ 2¼ oz (½ cup) plain (all-purpose) flour, plus extra for dusting

- 125 ml/ 4¼ fl oz (½ cup) double (heavy) cream

- 1 egg, beaten with 1 tablespoon water or milk, for egg wash

- salt and pepper

Mashed potatoes and greens as sides

Arahan

* Make the pastry following the recipe on page 247 and leave to rest for 30 minutes before using.

* Put the chicken, stock and milk into a large saucepan with salt, pepper, the bay leaves and thyme. Cover with a lid and poach over a low heat for 45 minutes, or until the chicken is cooked and the juices run clear when pierced with a skewer. Remove the chicken and strain the cooking liquor into a jug (pitcher). Set both aside.

* Melt the butter in another saucepan, add the bacon and fry over a medium heat for 5-6 minutes until browned.

Add the leeks and tarragon and cook for 12-15 minutes until soft. Stir in the flour, then add the reserved cooking liquor a little at a time, whisking constantly. When it has all been added, simmer for 15 minutes, stirring occasionally.

* Meanwhile, strip the meat from the chicken and cut into even bite-sized pieces, before stirring through the sauce with the cream. Taste and adjust the seasoning, then leave to cool completely.

* Preheat the oven to 220°C/ 425°F/Gas Mark 7.

* Put the pie filling into a large pie dish, about 2 litre/ 68 fl oz capacity. Roll out the puff pastry on a floured work counter to slightly larger than your dish, then lay it over the top of the dish and brush egg wash around the sides to seal it onto the pie dish. Trim the edges and crimp with a fork. Use a knife to cut a steam hole in the centre and brush with more egg wash. Bake in the oven for 25 minutes. Reduce the oven temperature to 180°C/ 350°F/ Gas Mark 4 and cook for another 20 minutes, or until golden brown and piping hot. Serve with Mashed Potatoes and greens.

Nota

From : The British Cook Book by Ben Mervis

This is great. I made some changes to make it easier:

Leave out bacon

Used frozen puff pastry, would be better to use it just as a top and not full crust

Used rotisserie chicken, I cooked it all one pot in the broth/milk.

Used individual casserole dishes (crust top only