Chicken, Leek and Tarragon Pot Pie

A delicious comforting recipe, ideal for a warming weekend treat.

Serves 2


Pie filling:

  • 600g Springfield Organic diced Chicken leg
  • 1 small Onion,
  • diced 1 Leek, chopped
  • 2 Cloves of Garlic, minced
  • Salt & Pepper
  • 1 Heaped tsp Wholegrain Mustard
  • 1tbsp finely chopped tarragon
  • Dash of White Wine

Roux sauce:

  • 50g Butter
  • 50g Plain flour
  • 500ml Milk
  • 100ml Double cream

For the pastry:

  • 75g plain flour
  • 75g self-raising flour
  • 75g cubed butter
  • 1 cup water – Ice cold
  • 1 egg, beaten – for egg wash
  1. The first step is to make the shortcrust pastry, in a food processor blitz the butter, self-raising and plain flour with a pinch of salt & peppers. Keep blitzing until it resembles a sandy consistency. Slowly add the ice cold water, a bit at a time, until a dough forms. Form into a ball & refrigerate for 20 minutes.
  2. Next step is to make the roux sauce, in a heavy based pan melt the butter, add the flour & cook out until the paste sizzles a little but does not colour. Add a small quantity of milk to the paste & whisk continuously. Continue adding the milk bit by bit to avoid a lumpy sauce. Add salt & pepper, whole grain mustard & the cream.
  3. This sauce must be continuously whisked & allowed to thicken. Cook for a further 5 minutes – set aside.
  4. In another, pan heat vegetable oil & add the chicken pieces, season well and brown. Cook through. Then remove the chicken pieces from the pan and add to the roux sauce. Deglaze the chicken pan with a little white wine, add this to the roux sauce pan too.
  5. In another pan, sautee off onions, leeks & garlic in a little oil. Avoiding too much colour. When nicely sweated down, add this to the roux sauce pot also.
  6. Combine all ingredients that you have placed in the roux sauce and add freshly chopped tarragon, as much or as little as required as it can be an acquired taste. You can substitute tarragon for sage, parsley or thyme. Check for seasoning – the sauce will need plenty of salt & peppers.
  7. Spoon into desired pots or heat-proof dish. Set aside.
  8. Roll out the pastry 3mm thick, cut out a suitably sized lid using a small plate – depending on the size of your pie dish.
  9. Egg Wash around the rim of your pie dish, this will allow the pastry to stick to the edge. Lay your pastry over your pie, crimp the edge or use a fork to seal in the mixture. Trim away the excess.
  10. Add 2 small holes or slits to allow the steam to escape, egg wash the pastry lid. We have decorated with love hearts for that valentines touch, egg wash the hearts too.
  11. Place on a tray, and bake at 180 degrees centigrade for 15-20 minutes until pastry is golden.
  12. Serve with fresh veg & buttered new potatoes.

Recipe courtesy of Chef Meg.