The king of the pies. The tarragon makes it. Mandatory dollop of mustard. You have to give this one a go.
Beat up egg yolks and brush them over the pastry to make it golden.
Cooking Time (includes preparation time): 1 Hour
- 750g Boneless, Skinless Chicken Thighs - £1.49
- 2 Leeks - £0.98
- 1 Brown Onion - £0.16
- Smoked Bacon - £1.25
- 1 Pint Whole Milk - £0.45
- Bunch of Tarragon - £0.70
- Block Puff Pastry - £0.70
- Plain Flour - £0.45
- 1 Egg - £0.89
- Pot of Dijon Mustard - £0.55
- Total Cost - £8.02 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
- Preheat oven to 180°C/356°F.
- Dice up your chicken thighs into chunks. Brown them off in a large pan with some olive oil. Remove the chicken from the pan and set aside.
- Finely slice your leeks, bacon and onions.
- Add bacon to the chicken pan, and fry until crispy. Deglaze the pan with a splash of water, and then add the leeks and onion.
- Fry until soft, adding splash of water if the vegetables start catching on the pan.
- Once soft, re add the chicken. Stir it in, and then add a large handful of chopped tarragon. Stir, and then add 2 heaped tablespoons of flour.
- Mix it in, making sure the flour is absorbed by the mixture, and then pour in a pint of milk, splash by splash. Keep stirring until you have a thick pie filling. Season generously with pepper, and then remove the pan from the heat.
- Take a pie dish. Fill it with the filling. Then lay your puff pastry on top. Trim the sides, and brush the pastry with egg yolk wash. Add a sprinkle of salt, and then place in the oven for 30 minutes, or until the pastry is puffed up and golden.
- Slice your pie up, and serve with a big dollop of Dijon mustard. Enjoy!