- 500g block short pastry, defrosted
- 4 large frozen chicken legs defrosted
- 2 x 10g chicken stock cubes
- 600mls cold water
- 70g butter, very soft
- 70g plain flour
- 100g frozen peas, defrosted
- 100g frozen sweetcorn, defrosted
- 2 tbsp chopped dried or frozen tarragon
- beaten egg for the glaze
Place the chicken legs and stock cubes 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 500mls
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, sweetcorn and tarragon.
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.
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.