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Roasted Chicken Pie, Leek, Mushroom and Tarragon Sauce

Name: Roasted Chicken Pie, Leek, Mushroom and Tarragon Sauce
Prep time: 45 min
Cook time: 180 min
Total time: 225 min
Yield: 4 servings
Ingredients: 1 Whole chicken; 1 Lemon; 1 Garlic bulb; Fresh herbs; 2 tbsp Olive oil; 1 tsp Fine sea salt; 2 Leeks; 3 Carrot; 2 sticks Celery; 100 g Button mushrooms; 3 Garlic cloves; 60 g Unsalted butter; 50 g Plain flour; 300 ml Good quality chicken stock; 200 ml Double cream; 1 tbsp Dijon mustard; 20 g Fresh tarragon leaves; 20 g Fresh flat leaf parsley; 20 g Fresh chives; 1 Lemon; 1 tsp Fine sea salt; 1 tsp Cracked black pepper; 300 g Self raising flour; 1 tsp Dried thyme; 180 g Beef suet; 1 tsp Fine sea salt; 60 ml Milk; 2 Egg yolks

A classic chicken pie, made from roasted chicken and packed with fresh herbs. Leek and mushroom are the base of the creamy sauce, then paired with my favourite herb to have with chicken, tarragon (and lots of it). Then put inside a homemade suet pastry and roasted until deeply golden.

Prep

45m

Cook

3h

Total

3h 45m

Roasted Chicken Pie, Leek, Mushroom and Tarragon Sauce

A classic chicken pie, made from roasted chicken and packed with fresh herbs. Leek and mushroom are the base of the creamy sauce, then paired with my favourite herb to have with chicken, tarragon (and lots of it). Then put inside a homemade suet pastry and roasted until deeply golden.

Prep

45m

Cook

3h

Total

3h 45m

Ingredients

Method

Turn cooking mode on

Step 1

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For

4

M

I

For the chicken

1

Whole chicken, approx 1.8kg

1

Lemon, halved

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Notes

For the pastry, if you can find Atora pastry it is my go to. Plus the recipe for the pastry is on the packet, no secrets there! I Just swap out the water for milk