Chicken and Tarragon Pie

Ingredient

600g Chicken thighs, cut into chunks
2tbs plain flour
2 Leeks, sliced
1 Carrot, diced
50mls White wine
400mls reduced salt Chicken Stock
100mls cream
½ bunch of tarragon, leaves picked
Sea salt
Black Pepper
2 sheets of puff pastry, thawed
Red Island Extra virgin olive oil
1 egg

Method

In a medium frypan, heat a drizzle of oil over a medium heat. Add the chicken and cook until browned all over.

Add the leek and carrot, sweat for a couple of minutes.

Add the wine and cook out until mostly reduced. Top with stock and bring to the boil then reduce to a simmer. Cook for 25-30 minutes until the chicken is cooked through. Add the cream, tarragon and lemon zest, warm through.

Transfer pie mixture to a bowl and cool in the fridge.

Back in the same frypan or in an oven safe dish, add pie mixture then top with the pastry. Crimp the edges and glaze the top with egg yolks. Make 2 cuts into the pastry to allow steam to release.

Cook in a 180deg C oven until for 25-30 minutes until the pastry is golden and flaky.

Serve straight way from the oven.

Recipe by Michael Weldon