Chicken, Leek & Tarragon Pot Pie

I have made this a few times, but it is definitely 'new' for this year and is quite popular in this house. I certainly didn't expect to be making it within the first couple of weeks of summer, being such a winter meal, but I thought I may as well take advantage, may be the last time before dinner becomes salads! The last time I made this Spencer wasn't interested, but he certainly enjoyed it last night and makes lunch the next day easy too. I always forget to buy fresh tarragon, so just use dried tarragon, still provides plenty of flavour.

3 tablespoons butter

750g chicken thigh fillets cut into bite size pieces

4 medium leeks (white parts only, thickly sliced)

3 tablesppons plain flour

250ml chicken stock

125ml single cream

2 tablespoons finely chopped fresh tarragon

2 tablesppons roughly chopped flat leaf parsley

sea salt and freshly ground black pepper

Pie Pastry185g plain flour

2 tablespoons butter

2 tablespoons sour cream

1 egg, lightly beaten

1.5 litre pie dish

To make pastry, process the flour, butter, and a pinch of salt for a few seconds. With the motor running, add the sour cream, half the beaten egg and I-2 tablespoons of cold water until the dough comes together. Roll into a ball wrap in clingfilm and chill for 30 minutes.

Pre-heat the oven to 180°. Heat half of the butter in a frying pan over high heat. Whe sizzling, brown the chicken for 2-3 minutes, turning often. Transfer to a bowl. Add the remaining butter to the pan and cook the leeks over medium heat for 2 minutes. Cover with a lid, reduce the heat and cook for 2-3 minutes until really softened.

Return the chicken to the pan and increase the heat to high. Sprinkle in the flour and cook for 2 minutes, stirring constantly so the flour thickly coats the chicken and leeks. Gradually add the stock, stirring all the time. Bring to the boil, then stir in the cream tarragon and parsley. Season well. Reduce heat and simmer until thickened, about 1 minute. Remove from heat and cool. Spoon into the pie dish.

Place the dough between 2 pieces of greasproof paper and roll out to a thickness of 0.5cm, making sure the dough is more than big enough to cover the pie dish. Place the dough over the top of the pie leaving the edges to overhang. Cut several slits in the top of the pieand gently press around the edges with a fork. Brush the remaining beaten egg over the top. Put the pie dish on a baking tray and cook in the preheated oven for 30 minutes or until pastry is golden.

Ready for the oven.

Cooked!

Ready to eat.

This recipe comes from the book, Easy Comfort Food.