Golden Chicken Tarragon and Pea Pie

2.7/5 rating (6 votes)
  • Prep Time: 35 mins
  • Ready in: 45 mins
  • Print Recipe:
Golden Chicken Tarragon and Pea Pie

Ingredients

  • Stock
  • 8 boneless chicken thighs, skinned
  • 2 chicken stock cubes
  • 1 tsp ground turmeric or large pinch saffron
  • Sauce
  • 70g butter, very soft
  • 70g plain flour
  • salt
  • pepper
  • 200g frozen peas, defrosted, strained
  • 1-2 tbsp chopped fresh tarragon
  • 2 egg yolks
  • Glaze
  • 2 egg yolks
  • 1 tbsp whipping cream (optional)
  • pinch salt
  • gold leaf (optional)

Method

  • Place the chicken thighs, stock cubes, turmeric or saffron, into a saucepan and just cover with water.
  • Bring to the boil, then reduce the heat and simmer for 35-40 minutes, or until the chicken is cooked and JUST falling apart with a little resistance.
  • Once cooked, strain the chicken off and measure the liquid that’s left you will need a roughly a pint.
  • Mix the soft flour and butter together really well.
  • Place the stock back into the pan and bring to the boil, once simmering whisk the flour and butter mixture in and re boil until you have a thick sauce, this is known as a veloute.
  • Check the seasoning and adjust.
  • Roughly pull the chicken apart and add to the veloute, then add the peas, tarragon and finally the egg yolks when the mix has cooled for a few minutes.
  • If you can chill at this point all the better, best overnight to tighten up the mix.
  • Cut the pastry into 2/3rd and 1/3rd then roll out the 2/3rd piece to fit a 24cm x 3-4cm deep loose bottomed flan ring.
  • Line well and leave a nice lip on the top.
  • Re mix the cold filling and spoon into the pastry base.
  • Roll out the top and brush the top lip with beaten egg.
  • Lay the top onto the base and seal and decorate.
  • Mix the egg yolk and cream if using together and add a pinch of salt (this will help to brown evenly and deeper colour) Brush over well. Next add gold leaf and stick down on the egg.
  • Make a small incision in the centre of the pie and bake on a metal tray in a pre heated oven 180C gas 4 for 35-40 minutes.
  • Once cooked, remove from the oven and leave to set for 10 minutes.
  • Cut and serve.

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