Another recipe passed on to us from a friend, this dish makes a lovely change from the usual chicken and ham pie. This pie does take a bit of effort to make but it’s totally worth it as it’s absolutely delicious. Simply perfect for the upcoming winter months. We often have it with roasted and sweet potatoes but it would be just as good with mash to soak up the sauce!
75ml dry white wine
200ml chicken stock
1 clove of crushed garlic
1 bay leaf
2 medium leeks (trimmed and sliced 1cm thick)
400g boneless skinless chicken thighs
2tbsp plain flour
100ml double cream
3 sprigs tarragon
1tsp Dijon mustard
2 handfuls grated cheese
200g puff pastry
1 egg beaten
Place wine, stock, bay leaf and garlic in a saucepan and bring to a simmer.
Add leeks and chicken on top
Return to a simmer and cook for 15 minutes (or until chicken is cooked)
Set liquid aside.
Remove leeks and chicken to cool.
Melt butter, sprinkle flour and stir for 2 minutes until bubbling.
Remove from heat.
With a whisk, beat in cooking liquid a splash at a time, incorporating all before adding more.
Stir in cream and return to the heat. Simmer for 10-12 minutes, stirring often until sauce thickens.
Add chicken, leeks,tarragon, mustard and cheddar cheese.
Season and stir.
Tip into pie dish (20x15cm).
Leave to cool.
Roll pastry to 1/2cm thick and 3cm longer and wider than the dish.
Lay pastry on the top and poke 2 holes in to release the steam.
Chill in fridge for 20 minutes.
Brush pastry with the egg.
Bake for 20-25 minutes on 200°c/400°f/Gas Mark 6, until golden