Darts Farm

Topsham, Devon
EX3 0QH
Tel: 01392 878 200
Email: [email protected]

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Chicken, Leek & Tarragon Pie

Chicken, Leek & Tarragon Pie

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This dish is a comforting family favourite. Perfect for going into Autumn!
You can't beat a 'proper' Chicken & leek pie, homemade with ingredients grown in nutrient rich Devon soil which reflect the flavours of the growng season.

The creamy rich flavours balance well with the herbed chicken, brought together by the fiery tastes of dijon mustard and tarragon, adding just a little extra warmth!

Recipe by Julius Roberts, sharing the passion for eating with the seasons!

 

 

Difficulty:
Prep time: 10
Cook time: 1 Hour 20 Minutes
Serves: Makes 2 Medium Pies, Serving 4 Each
Chicken, Leek & Tarragon Pie Image 1
Chicken, Leek & Tarragon Pie Image 2

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Chicken Leeks Fresh From Our Fields

Ingredients

To Poach The Chicken

  • 15 chicken thighs
  • olive oil
  • 1 brown onion
  • 2 celery sticks
  • 1 carrot
  • 3 bay leaves

For The Pie

  • 3 celery sticks
  • 3 Darts Farms large leeks
  • 6 rashers of smoked bacon
  • 50g plain flour
  • 150ml white wine
  • 200ml double cream
  • 30g butter
  • 600ml poaching broth from the chicken
  • 1 tbsp Dijon mustard
  • 20g fresh tarragon
  • 1 egg
  • 2 sheets, all-butter pastry
  • fennel seeds

Method

  1. Season the chicken thighs and leave to marinade for an hour.
  2. Get a large pot and drizzle in some oil and crank up the heat. Add the onions and fry until golden brown, roughly chop the veg and add in the bay leaves. 
  3. Add the chicken and fry until golden brown. You can do this in two batches if your pot isn’t quite big enough.
  4. Then top with water so the chicken is covered, season generously and gently bring to a gentle simmer, let the chicken cook through. This should roughly take 30 minutes.
  5. Once cooked remove the chicken from the heat and strip from the bone. Put the pan back to simmer to create your stock that you will use later in your pie!
  6. Find another large pan and fry the bacon in the butter to render the fat. Add the celery and leeks along with a ladle of chicken stock. Place the lid on and leave until they are tender. 
  7. Strain the chicken stock and measure 160ml, leave aside.
  8. Add the flour to the leeks until it smells bicuity, then pour in the wine. Now add the chicken stock, ladle by ladle stirring until there are no lumps.
  9. Turn off the heat and add the cream, chicken, mustard and tarragon and mix thoroughly.
  10.  Pre-heat your oven to 200.c, with a egg  brush the dishes and scoop the pie mixture into the dishes then place one in the feezer for a later date!
  11.  Roll out the pastry on top and crimp the edges, brush the egg over and pierce a hole in the middle for the steam to escape, then place in the oven for about 30 minutes, until the top is golden brown and puffed.
  12.  We reccomend serving with mash potato and kale!

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