KEY POINTS:
This tasty chicken filling encrusted in a flaky, buttery crust will tempt the tastebuds and warm the hands
Makes 4
1 free range chicken
1 onion
1 stalk of celery, diced
1 bay leaf
4 black peppercorns
Water
1/4 cup white wine
30g butter
1 tsp dried tarragon or use 2 tsp fresh
3 tsp Dijon mustard
2 tbsp plain flour
1/2 cup cream
Sea salt and black pepper
4 sheets flaky pastry or 1 quantity recipe
1 egg, lightly beaten
1. Place the chicken, onion, celery, bay leaf and peppercorns in a saucepan. Add enough water to just cover and simmer for 1 hour.
2. Remove the chicken and strain the stock, reserving the vegetables. Simmer the stock until it has reduced to 2 cups. Preheat oven to 200C.
3. Shred the chicken. Heat the butter in a pan, add the tarragon and mustard, stir. Then add the flour, stirring for a couple of minutes. Slowly pour in the reduced stock and cream, stirring until smooth, season.
4. Add the onion, celery and chicken to the sauce. Let cool while the pastry is rolled out to fit 4 250ml greased pie tins. Spoon the filling into the pastry then cover with lid and lightly brush with the beaten egg. Cut a couple of holes to allow steam to escape and bake for another 15 minutes. Reduce oven to 180C and continue to cook for another 10 minutes or until golden.
