Chicken Leek And Tarragon Pie
- 100ml white wine
- 200ml chicken stock
- 1 bay leaf
- 1 garlic clove
- 1 leeks sliced
- 8 boned skinned chicken thighs
- knob of butter
- 1 big tsbp flour
- 100 ml cream
- Tarragon leaves
- 2 tsps dijon mustard
- 50g cheddar chesse grated
- salt and pepper
- 100g puff pastry
- 1 egg beaten
- Heat oven to 180 degrees. Heat wine, chicken stock, bay leaf and garlic together. When it is about to simmer add the leeks and chicken. Bring to a boil and take off the heat and let it cool down. In a small saucepan melt butter and add the flour. Cook for a couple of minutes and then ladle in the cooking liquid from the chicken dish, about 200ml. When it is simmering add the cream, tarragon, mustard and mix well. Let it bubble and add more sauce until you have a thick sauce. Put the leeks and chicken to a bowl and add the sauce and then add the cheese. Season lightly then pour into a pie or gratin dish. Roll out the pastry, and cover the pie mix with the pastry. Tuck the edges inside the pie dish and prick the top with a fork. Brush with the beaten egg and bake for about 45 minutes until golden brown. Serve with a big salad.
white wine, chicken stock, bay leaf, garlic, leeks, chicken, knob of butter, flour, cream, tarragon, mustard, salt, pastry, egg
Taken from www.epicurious.com/recipes/member/views/chicken-leek-and-tarragon-pie-50175673 (may not work)