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Prep time:

Cook time:

Serves: 6

By OliviaMumsnet

0

Ingredients

  • 600ml milk

  • 375g puff pastry ready-made

  • 1 eggs beaten

  • 4 tbsp plain flour heaped

  • 75g butter

  • 2 tbsp tarragon

  • 1 whole chicken free-range

  • 4 sprigs fresh tarragon

Method

  1. Preheat oven to 220C/Gas Mark 7.
  2. Wash chicken, pat dry and sprinkle the dried tarragon over the skin, along with salt and pepper.
  3. Roast for 45 mins so it's still undercooked. Set aside until cool enough to handle.
  4. Meanwhile make a bechamel sauce: Melt the butter over a medium heat, add the flour and stirring all the while. Cook for about 5 minutes until you have a golden sandy roux.
  5. Put 2 sprigs of fresh tarragon into a separate saucepan with the milk and warm through without letting it boil.
  6. Add the hot milk slowly to the roux, stirring to incorporate it fully.
  7. Continue cooking at a gentle simmer until the sauce is smooth and has the consistency of double cream, add the remaining leaves from sprigs of tarragon.
  8. Season to taste and remove from heat.
  9. Discard the skin of the chicken and remove all the flesh from the carcass (shreds/chunks as you prefer).
  10. Set aside a small jug of sauce to serve as gravy and mix the rest with the chicken.
  11. Decant the filling into your pie dish (this can be left in the fridge for a couple of days if needed or even frozen for later at this point).
  12. When you're ready to bake the pie, preheat the oven to 220C/Gas Mark 7 . Roll out pastry and drape over the dish and brush with beaten egg.
  13. Bake for 30-40 minutes until pasty is puffed up and golden. Serve with the extra tarragon sauce.

Additional Information

  • Nut Free

  • Main Course

  • Chicken

  • Make Ahead

  • Can Freeze

  • pastry

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