Serves 16
70 min
Spring Chicken Pot Pie
Recipe GLPRc402273c867ae2
A classic comfort dish featuring tender chicken thighs with bacon, leeks, and fresh tarragon in a creamy mustard sauce, topped with golden puff pastry. The filling is baked until the pastry is perfectly crispy and puffed, creating a satisfying main course that can also be frozen for later.
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Ingredients
4-6 skinless, boneless chicken thighs
1 tbsp olive oil
100g smoked bacon lardons
2 leeks, sliced
3 tbsp plain flour
100ml white wine
200ml chicken stock
200g crème fraîche
100g frozen or fresh peas
1½ tbsp Dijon mustard
15 g small bunch of fresh tarragon, chopped
1 egg, beaten
320g sheet puff pastry
Directions
Season the chicken thighs generously with salt and pepper. Heat the olive oil in a heavy-based saucepan over medium-high heat. Add the chicken and sear for 3-4 minutes on each side until the surface is lightly golden. Transfer to a clean plate. Add the bacon lardons to the same pan and cook for 5 minutes, stirring occasionally, until they begin to brown. Add the sliced leeks and continue cooking for another 5 minutes until soft.
Sprinkle the flour over the bacon and leeks, and stir continuously until the flour is fully absorbed and no lumps remain. Pour in the white wine and let it bubble gently for 2-3 minutes to reduce slightly. Add the chicken stock and stir well to combine all ingredients. Slice the cooked chicken thighs and return them to the pan. The chicken does not need to be fully cooked at this stage, as it will finish cooking in the oven.
Stir in the crème fraîche, peas, 1 tablespoon of Dijon mustard, and the chopped tarragon. Let the mixture simmer gently for a few minutes, stirring occasionally, until it reaches a thick, sauce-like consistency. If the filling seems too thick, add a splash more chicken stock or water to reach the desired consistency. Remove the pan from heat and allow to cool slightly.
Preheat the oven to 200°C (180°C fan/gas 6). In a small bowl, whisk together the remaining ½ tablespoon of Dijon mustard with the beaten egg. Pour the cooled filling into a pie dish with a lip. Use a pastry brush to coat the rim of the dish with the egg and mustard mixture. Unroll the puff pastry sheet and lay it over the top of the pie filling. Press the pastry edges against the sides of the dish and crimp with your fingers or a fork to seal. Trim away any excess pastry with a knife.
Brush the remaining egg and mustard glaze evenly over the top of the pastry. Using the tip of a sharp knife, make a small steam hole in the center of the pastry to allow steam to escape during baking. Bake in the preheated oven for 40 minutes until the pastry is golden brown and puffed up. Serve hot with buttered new potatoes and steamed vegetables such as green beans, carrots, or asparagus if desired. The unbaked pie can be frozen, well covered, for up to three months.
