Recipe: Chicken Puff Pie


This is one to go on the comfort food list. Simple, creamy chicken filling flavoured with tarragon and wholegrain mustard, topped with a puff pastry lid. It's quick and easy to whip up for loads of people.


For The Filling

  • 1 whole chicken (1.5kg)
  • 1 tbsp olive oil
  • 50 g unsalted butter
  • 50 g plain flour
  • 750 ml chicken stock
  • 2 leeks
  • 1 carrot
  • 2 cloves garlic
  • 1 tbsp olive oil
  • 250 ml white wine
  • 250 ml double cream
  • 2 sprigs tarragon, leaves chopped
  • 1 tbsp wholegrain mustard

For The Pastry Top

  • 1 pack puff pastry, ready rolled (320g)
  • 3 sprigs rosemary, leaves chopped
  • 1 tsp flaked sea salt
  • 1 egg, beaten

Step 1

Roast The Chicken

Preheat the oven to 200ºC. Rub the chicken with the oil and season generously with salt and pepper. Place the chicken onto a baking tray and roast in the oven for 1 hour and 15 minutes.

Step 2

Make The Sauce

Put a medium saucepan over a medium heat. Add the butter, let it melt and bubble before adding the flour. Cook for a minute so that it thickens to a roux. Pour in the stock a little at a time, stirring until smooth each time before adding more. Simmer for 5 minutes then season with salt and pepper to taste.

Step 3

Cook The Veg

Peel the carrot and wash the leeks. Push them both through the thin slicing disc on a Compact Food Processor. Put a large saucepan over a medium-high heat, add the oil and fry the sliced leeks and carrot for 5 minutes, until softened. Peel and mince the garlic then add it to the pan. Cook for another minute then splash in the white wine and allow to reduce until the liquid has almost disappeared.

Step 4

Finish The Filling

Pour the chicken sauce and the cream into the pan and simmer for 10 minutes. Strip all of the cooked meat from the roasted chicken legs and breast and add it the sauce along with the chopped tarragon and mustard. Season to taste and leave the pie filling to cool.

Step 5

Add The Pastry And Bake

Roll the puff pastry out on a floured surface and scatter with the chopped rosemary and sea salt. Fill your individual pie dishes almost to the top with your cooled mixture and brush around the edges with beaten egg. Cut pastry pieces to fit the pie dishes you’re using. Lay the pastry lids on top and crimp down around the edges. Brush over the pastry with more beaten egg and bake for 20 minutes until golden and the filling beneath is bubbling. Serves 6

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