Who doesn't love a classic chicken pie? This recipe is the only one you'll ever need: rich, creamy and indulgent in equal measure, this pie is the perfect autumnal recipe to warm you up from the inside.
Angela Hartnett cooked this recipe for Nick Grimshaw and guest Dame Mary Berry on episode 11, season 2 of Dish, the Waitrose podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
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Preheat the oven to 180°C, gas mark 4. Warm the oil in a large non-stick frying pan over a medium heat. Cook the chicken for 4-5 minutes in batches. Remove and set aside.
Add the butter, leeks, mushrooms and tarragon to the pan and cook for 5 minutes. Add the flour and stir for 1 minute. Add the wine gradually, then slowly stir in the milk. Cook for 3 minutes or until thickened then season. Remove from the heat and stir the chicken and any juices into the sauce. Leave to cool. Spoon into a 1.5-litre lipped pie dish.
Roll out the pastry on a floured surface until just larger than the dish then trim the edge with a knife. Brush the edge of the dish with egg and stick on the pastry off-cuts. Brush with more egg then lay the pastry sheet over the dish and press the edges together. Trim the edge again and make 2 small holes in the centre for steam to escape then brush all over with egg.
Bake for 35-40 minutes until piping hot. Delicious with seasonal salad or vegetables.
Typical values per serving when made using specific products in recipe
Energy | 3,190kJ/ 765kcals |
|---|---|
Fat | 47.9g |
Saturated Fat | 23g |
Carbohydrates | 42g |
Sugars | 5.6g |
Fibre | 3g |
Protein | 41.4g |
Salt | 1g |
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