Naughty but oh so nice!! Homemade Chicken & Tarragon Pie Recipe

 

Naughty but oh so nice!! Homemade Chicken & Tarragon Pie Recipe 

I’ve been promising to make this for ages, and it was so worth the wait! Tonight’s dinner was pure comfort — Homemade Chicken and Tarragon Pie served with air fryer chips, air fryer carrots with thyme and honey, and a handful of garden peas straight from the freezer. Simple, hearty, and absolutely delicious.

Here’s how I made it:

Ingredients

• Half a cooked roasted chicken, shredded

• 1 pack store-bought puff pastry

• 1 small pack pancetta

• A good handful of mushrooms, sliced

• 2 garlic cloves, sliced

• 1 tbsp plain flour

• Small glass of white wine

• 1 stock cube dissolved in 1 cup boiling water

• 100ml double cream or milk (whichever you prefer)

• 1 tsp Dijon mustard

• 1 tbsp dried or fresh tarragon

• Salt and pepper to taste

• 1 egg (for brushing the pastry)

• Butter (for greasing the tin)

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Method

Make the Filling:
In a large pan, sauté the pancetta and mushrooms until golden and fragrant. Add the sliced garlic and cook for another minute or two, just until you can smell that lovely garlic aroma.

Create the Sauce:
Stir in the flour and cook for 2 minutes to get rid of the raw taste. Pour in the wine and give it a good stir, scraping up any bits from the bottom of the pan. Add your stock, then stir in the cream (or milk)  a few drops just to start then slowly so it doesn't curdle, then mustard, and tarragon. Season with salt and pepper to taste. Let the mixture simmer gently until slightly thickened and creamy.

Add the Chicken:
Once the mixture has cooled a little, fold in the shredded roasted chicken. Set aside to cool completely — this helps keep the pastry crisp.

Assemble the Pie:
Butter your pie tin. Slice the pastry sheet in half — one piece for the base, one for the lid. Line the tin with the first half of the pastry, then spoon in the filling. Brush the edges with a little water, then place the pastry lid on top. Trim the edges but leave enough to twist and roll for that lovely “cinch” finish.

Bake:
Brush the top with beaten egg and bake at 200°C for about 25 minutes, or until the pastry is puffed, golden, and irresistible. (the chicken in mine is already cooked)

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Serve with your favourite sides — mine were crispy air fryer chips, carrots with thyme and honey, and garden peas for that perfect pop of colour.

A little bit naughty, but oh so nice — the perfect cosy meal for a chilly evening!