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Monday, 5 March 2012

Its British Pie Week! - My chicken, sweetcorn and tarragon pie

As its British Pie Week I thought I would share my favourite pie recipe, you just cant beat this combination. This recipe is perfect for rainy days and great with mash or just veg!

  • 4 Chicken breasts or some leftover roast chicken
  • 1 chopped onion (red or white)
  • 2 Leeks washed and chopped
  • 2 cloves of garlic crushed
  • 150ml white wine (only use wine you would drink, if not just swap for extra chicken stock)
  • 150mls chicken stock
  • 142mls double cream
  • 1 sprig of chopped tarragon (or a teaspoon of dried)
  • 1 tin of sweetcorn
  • 1 sheet of ready rolled puff pastry
  • 1 egg

  1. Sauté the onions and the leeks for 4-5 mins, the stir in the garlic. 
  2. Add the white wine and reduce by 2/3, add the stock and reduce by 1/2.
  3. Add in the cream, tarragon and sweetcorn then simmer until thickened.
  4. Season and then put it into a pie dish, cover with the puff pastry  and fold over the overhanging pastry on to the pastry lid. Brush with beaten egg and cook for 40 mins at  190ºC/375ºF/gas.

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