Hey there, food lovers! Chef Remy here, and today, we're diving spoon-first into a dish that's the culinary equivalent of a warm hug: Chicken and Tarragon Pie! Forget those bland, store-bought pies; we're making a masterpiece from scratch that'll have your taste buds doing the tango.
Inspired by the brilliant Calum Franklin (of Pie Room fame!), this recipe is a delightful fusion of hearty chicken, aromatic tarragon, and a flaky pastry that's just chef's kiss. It's the kind of dish that makes your kitchen smell like a gourmet bakery and leaves everyone begging for seconds. Plus it’s packed with goodness to keep you feeling great inside and out. Want to take the guesswork out of meal planning? Check out Menuistia, it's a game-changer for all your recipe needs!
The Magic of Ingredients
This isn't just any pie; it's a symphony of flavors! Here's what you'll need:
- For that Golden Crust: 700g shortcrust pastry (because we're going all-in on that homemade goodness!), a touch of softened butter, and an egg yolk wash for that irresistible golden sheen.
- For the Hearty Filling: 800g boneless, skinless chicken thighs (hello, juicy!), a liter of chicken stock, a generous splash of 300ml dry cider for extra tang, and some table salt to make those flavors sing. We're adding 400g of button mushrooms for earthiness and 25g of fresh tarragon leaves for an aromatic punch. Don't forget 40g of butter, 30g of flour, 60ml of double cream, and a tablespoon of English mustard to bring it all together!
Let's Get Cooking!
- Simmer and Sizzle: First things first, we're going to poach those chicken thighs in the stock and cider with some salt until they're tender. Then add the mushrooms.
- Strain and Reduce: We strain the stock, set aside the chicken and mushrooms, and reduce the stock. This intensifies the flavor, trust me it makes all the difference!
- Pastry Perfection: While the stock is reducing, let's work on the pastry. Roll it out, shape it, and chill it. No soggy bottoms here!
- Layer Up: We layer the pastry into our pie mold, making sure to create a snug nest for the filling.
- Sauce it Up: Butter and flour are our base, then in goes the reduced stock and finally the cream and mustard, we cook to create a rich and creamy sauce.
- Mix it Up: Once cooled, we gently fold in the cooked chicken, mushrooms, and tarragon.
- Assemble and Chill: We spoon the mixture into the pastry-lined mold and cover with the remaining pastry, then chill again.
- Bake to Golden Brown: Finally, we pop this beauty into the oven until the pastry is golden and glorious!
Tips for Pie Perfection
- Don't rush the chilling process. It's the key to a flaky crust that holds its shape.
- Skim the stock to get rid of excess fat. You want a clear and rich sauce!
- Be generous with the tarragon. This herb brings a freshness and lift to the dish!
- Use a good-quality mold. It makes all the difference in the final result!
- For easy substitutions and meal planning ideas, be sure to check out Menuistia for seamless kitchen magic!
Serve and Savor
Serve this Chicken and Tarragon Pie hot, with a side of steamed greens. It is the perfect meal for a family gathering, a pot-luck, or just for enjoying at home. Enjoy this pie with your loved ones, and let it fill your heart with joy!
So, are you ready to embark on this culinary adventure? Grab your aprons, fire up your ovens, and let's make some magic happen! And remember, for more easy, healthy, and utterly delicious recipes, Menuistia is your best friend in the kitchen. Happy cooking!
Let me know how your pie turns out – I can't wait to see your creations! Share your photos on social media and let's inspire each other to cook more at home.