Chicken, Spring onion and Tarragon Pie

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I have had this recipe for awhile to try but because of the timing haven't had a chance to try it. I preplaned dinner this week so I could get the timing right and finally try it. It is definitely a recipe that needs forward planning. It is recipe that you need to either do on the weekend or over 2 nights. That being said, once the filling os made on the first night, assembly doesn't take long the next day. The recipe makes 6-8 individual pies.
 
So firstly to prepare the chicken. Preheat the oven to 160 degrees Celcius. In a large frying pan brown off the chicken, in batches. Careful not to over crowd the pan. It should take around 4-5 minutes. Transfer the chicken to a roasting pan. Remove the excess fat from the pan and add the spring onions, celery and leek. Saute until tender 3-4 minutes, then deglaze the pan with the vermouth (you can use white wine if you prefer.) Allow to simmer for a further 3 minutes. Add the stock and tarragon sprigs and bring to the boil. Season to taste.
 
Pour the liquid and vegetables over the chicken and cover the roasting pan with foil. Cook in the oven for 1 1/2 to 2 hours, or until the meat falls off the bone.
 
Remove the chicken from the pan, strain the liquid from the pan and pour into a medium sized saucepan. Set the vegetables aside for now. Reduce the liquid over a medium heat until reduced to about 400ml. This will take around half an hour. Be patient it is worth it.
 
While the liquid is reducing shred the chicken, discarding the bones, skin and any sinew. Add the shredded chicken to the vegetables that you set aside earlier.
 
Once the liquid has reduced to 400 ml in a separate pan melt the butter over a medium heat. Add the flour and stir to combine. Cook off for a couple of minutes. Gradually add the liquid to the pan stirring it constantly. Bring to the boil and cook until thickened slightly, 2 minutes. Add to the chicken mix and stir through.
 
Refrigerate the mixture until completely cold (3-4 hours), I left mine over night.
 
Finally to prepare the pies. I just used store bought puff pastry. So allow for it to defrost and cover the base of the pie dish with puff pastry. I used individual pie dishes. They were 12 cm in diameter. Fill with the chicken mixture. Cut another piece of puff to go on the top. It is important to cut a hole in the top to allow the steam to escape from the pie and allow for the pastry to become crisp. Cook at 200 degrees Celcius for 25-30 minutes until golden brown. Remove from the pie tray before serving.
 
 
 
I served mine with herbed potatoes and fresh steamed beans. The side option are endless for these pies. You could also make one possibly 2 large pies to feed to the whole family.
 
This recipe is time consuming. I will probably make it again but it probably won't be something that I make often. It would be good for when you have guests as you can make them ahead of time and keep them in the fridge uncooked (covered) for a couple of days.
 
Until next time happy cooking, Kate.
 
***Ingredients
  • 1 1/2 tablespoons olive oil
  • 6 Chicken Maryland
  • 8 Spring onions, thinly sliced
  • 2 celery sticks, diced
  • 1/2 leek, diced
  • 100ml Vermouth
  • 700ml Chicken stock
  • 3 tarragon sprigs, plus 1/2 cup coarsely chopped
  • 25 grams butter, diced
  • 25 grams plain flour
  • 1 kg puff pastry

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