375g puff pastry, ready-made
1 eggs, beaten
4 tbsp plain flour, heaped
2 tbsp tarragon
1 whole chicken, free-range
4 sprigs fresh tarragon
- Preheat oven to 220C/Gas Mark 7.
- Wash chicken, pat dry and sprinkle the dried tarragon over the skin, along with salt and pepper.
- Roast for 45 mins so it's still undercooked. Set aside until cool enough to handle.
- 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.
- Put 2 sprigs of fresh tarragon into a separate saucepan with the milk and warm through without letting it boil.
- Add the hot milk slowly to the roux, stirring to incorporate it fully.
- 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.
- Season to taste and remove from heat.
- Discard the skin of the chicken and remove all the flesh from the carcass (shreds/chunks as you prefer).
- Set aside a small jug of sauce to serve as gravy and mix the rest with the chicken.
- 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).
- 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.
- Bake for 30-40 minutes until pasty is puffed up and golden. Serve with the extra tarragon sauce.