Recipe Image

Ingredients

For the Filling

2 Pinches Sea Salt

30 g Plain Flour

60 ml Double Cream

300 ml Dry Cider

25 g Tarragon (Finely Chopped)

400 g Button Mushrooms (Halved)

1 Litre Chicken Stock

1 tbsp English Mustard

800 g Chicken Thighs

40 g Unsalted Butter

For the Pastry

2 Eggs (Beaten)

500 g Plain Flour

10 g Sea Salt

250 g Unsalted Butter (Cubed)

For the Topping

1 tsp Water

1 Egg (Yolks)
* Always check the ingredient labels for allgergen information

Chicken, Mushroom & Tarragon Pie

by Dan

Serves 6

Total 1 hour 45 minutes

Oven Temp 190 °C - 45 minutes

Difficulty Not too Tricky

Chef Calum Franklin

Method

  1. To make the pastry, add the flour, salt and butter to a large bowl. Then using your fingertips rub together until it resembles breadcrumbs. Make a well in the middle and add the beaten eggs and then combine with a rounded knife until the dough just starts to come together (don't overwork it). Tip the dough onto a lightly floured surface and then knead a few times to finish. Wrap in clingfilim and chill in the refrigerator for at least 1 hour before using.

  2. To make the filling, put the chicken thighs in a large saucepan, pour over the chicken stock and cider, then add the salt. Bring to a simmer over a medium heat and cook for 15 minutes. Add the mushrooms to the pan and cook for a further 5 minutes. Remove from the heat and strain the stock through a colander into a large bowl. Set aside the chicken and mushrooms, once cool slice each chicken thigh into three.

  3. Add the stock back to the large saucepan and place over a medium heat, skim any excess fat from the surface with a soon every 10 minutes or so as it comes back to a simmer, cook until the stock has reduced by half.

  4. In a large pan add the butter and flour and mix together, when the butter starts to bubble reduce the heat to low and cook for 5-6 minutes, stirring frequently. Gradually add the reduced stock to the butter and flour, stirring constantly to stop any lumps forming and allow the sauce to thicken. Continue until all the stock has been incorporated, then add the cream and mustard and bring back to a simmer, cook for a further 5 minutes. Fold the chicken, chopped tarragon and mushrooms into the mixture.

  5. Grease the pie dish(es), then roll out the pastry bottom and place inside. Roll out the pastry top so it is ready. Then add the filling to the pie and place the pastry lid on top, crimping any edges (so the pie is sealed all the way around). Beat an egg yolk and a little water and brush the egg wash on top. Cut a 2cm hole in the middle to allow steam to escape, then bake for around 45 minutes or until the pastry is golden brown.