Chicken & Tarragon Pie

This recipe works in combination with: Original Cornish Pasties, Pork Chops with Apple & Sage, Smoked Haddock Kedgeree. This recipe features in these meal plans: British Classics.

Succulent chicken, leek and tarragon in a bechamel sauce topped with a crisp pastry lid and served with broccoli.


  • 1 small onion (approx 110g), finely chopped
  • 1/2 large head of broccoli (approx 360g each), cut into florets
  • 2 skinless chicken breast fillets, cut into 2cm pieces
  • 1 small leek (approx 210g), chopped
  • 1 free range medium egg, beaten
  • 130g of plain white flour
  • 90g of butter, at room temperature
  • 150ml of milk
  • 1 tbsp fresh parsley, chopped
  • 100ml chicken stock, prepared according to the packet instructions
  • 1 tbsp olive oil
  • 1 clove of garlic, finely chopped
  • 1 tsp English mustard
  • 70ml white wine
  • 2 tsp dried tarragon
  • Serves: 2
  • Course: Main Course
  • Preparation time: 15 mins
  • Cooking time: 45 mins
  • Oven temp: 200c
  • Price per person: £3.04
  • Store cupboard: Cook's
  • Calories per serving: 1113
  • 5-a-day per serving: 1.8
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Chicken & Tarragon Pie photo

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  1. Preheat the oven. To make the pastry, sift 100g plain flour into a bowl and add a generous pinch of salt. Add 60g butter and rub it in with your fingers until the mixture is even in colour and resembles fine breadcrumbs.
  2. Sprinkle on 1 tbsp water and mix together with a knife. Continue to mix, adding water 1 tsp at a time, until the dough begins to hold together (if you add too much water add a little extra flour until you get the right consistency). Bring the dough together with your hands and shape into a ball. Wrap in cling film and put in the fridge until you are ready to roll it.
  3. Heat the oil and 1 tbsp butter in a large frying pan and cook the chicken for 5-6 minutes or until cooked through. Remove from the pan and set aside.
  4. Add the onion, leeks and garlic to the pan and gently cook for 6-8 minutes, or until the onion and leek is soft. Remove from the pan and set aside.
  5. To make the white sauce, melt 1 tbsp butter in a sauce pan. Stir in 1 tbsp flour and cook over a medium heat for 1 minute. Turn down the heat and add only as much milk as the mixture can absorb to make a slightly smoother paste. Work the paste to an even consistency before adding a little more milk. Repeat until the paste has a creamy consistency. Gradually stir in the remaining milk and then stir in the stock. Turn up the heat and simmer, stirring constantly, until the sauce thickens. Stir in the tarragon, parsley and mustard and season with salt and pepper.
  6. Stir the cooked chicken, leek, onion and garlic into the sauce and transfer to a suitably sized pie dish.
  7. Sprinkle 1 tbsp flour onto a clean, flat work surface and roll out the pastry until it is about 2mm thick and large enough to cover your pie dish. Brush the edge of the pie dish with half of beaten egg and lay the pastry over the top. Trim off the excess pastry with a knife and carefully crimp around the edge with a fork. Brush the remaining egg over the pastry and pierce a hole in the middle with the tip of a knife.
  8. Bake the pie in the oven for 25-30 minutes, or until the pastry is crisp and golden.
  9. When the pie is almost cooked bring a pan of lightly salted water to the boil and cook the broccoli for 3-4 minutes, or until tender.
  10. Serve the chicken pie with the broccoli and enjoy.

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