The James Martin Chicken and Tarragon Pie is a comforting classic, perfect for cozy dinners with a golden puff pastry crust and a creamy, aromatic chicken filling. The combination of tender chicken, fragrant tarragon, and a rich, creamy sauce makes this pie an irresistible meal for the whole family. It’s a simple, yet elegant dish that elevates the humble chicken pie to something truly special.
James Martin Chicken and Tarragon Pie
James Martin’s Chicken and Tarragon Pie is a hearty, savory dish featuring tender chunks of chicken in a creamy tarragon-flavored sauce, all encased in a crisp, golden puff pastry. The subtle aniseed flavor of the tarragon pairs beautifully with the richness of the sauce, creating a well-balanced and comforting meal. This pie is perfect for a family dinner or even a special occasion.
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Why You Should Try This Recipe
- Comfort food at its finest: A creamy chicken filling with a flaky puff pastry crust.
- Great for batch cooking: Make it ahead of time and reheat later.
- Elegant yet simple: A classic dish that looks impressive but is easy to prepare.
- Perfect for all seasons: A cozy winter warmer or a crowd-pleaser at any gathering.
- Balanced flavor: The combination of creamy sauce and tarragon gives it a fresh, savory taste.
Ingredients Needed to Make James Martin Chicken and Tarragon Pie
To make this delicious pie, you’ll need the following ingredients:
- Chicken breasts (4, skinless and boneless): Provides tender, juicy pieces of chicken for the filling.
- Butter (50g): Adds richness to the sauce.
- Olive oil (1 tbsp): For browning the chicken and vegetables.
- Shallots (2, finely chopped): Adds sweetness to the filling.
- Garlic cloves (2, minced): Infuse the sauce with flavor.
- Flour (2 tbsp): Helps thicken the creamy sauce.
- Chicken stock (300ml): Creates the base of the sauce and enhances the chicken flavor.
- Double cream (150ml): Makes the sauce rich and luxurious.
- Fresh tarragon (2 tbsp, chopped): The star herb that brings a distinctive aniseed flavor.
- Puff pastry (1 sheet, ready-made): Creates the golden, crispy topping for the pie.
- Egg yolk (1, beaten): For brushing the pastry and giving it a glossy finish.
- Salt and black pepper: Season the filling.
Instructions to Make James Martin Chicken and Tarragon Pie
- Cook the chicken – Heat the olive oil and half the butter in a large frying pan over medium heat. Season the chicken breasts with salt and pepper, and cook for about 5-7 minutes on each side until browned and cooked through. Remove the chicken from the pan and set aside to cool slightly, then chop into bite-sized pieces.
- Cook the shallots and garlic – In the same pan, melt the remaining butter and add the chopped shallots. Cook for 3-4 minutes until softened, then add the minced garlic and cook for another minute.
- Make the sauce – Stir in the flour and cook for 1-2 minutes to remove the raw flour taste. Gradually add the chicken stock, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens slightly, about 5 minutes.
- Add cream and tarragon – Stir in the double cream and chopped tarragon, then return the chopped chicken to the pan. Simmer for a few more minutes until the chicken is heated through and the sauce is thick and creamy. Season to taste with salt and pepper.
- Assemble the pie – Preheat the oven to 200°C (400°F). Transfer the chicken and tarragon mixture to a pie dish. Roll out the puff pastry sheet (if needed) and place it over the top of the pie dish, trimming any excess. Press the edges down to seal the pie and make a few small slits in the pastry to allow steam to escape.
- Brush with egg wash – Brush the beaten egg yolk over the puff pastry to give it a golden, glossy finish when baked.
- Bake the pie – Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed up.
- Serve – Let the pie cool for a few minutes before serving. Serve hot with your choice of side dishes.
What Goes Well with James Martin Chicken and Tarragon Pie?
- Mashed potatoes: A creamy, buttery side that pairs perfectly with the rich chicken filling.
- Steamed vegetables: Carrots, broccoli, or green beans add a healthy, fresh contrast.
- Buttered peas: Light and simple, a great complement to the richness of the pie.
- Roasted root vegetables: Carrots, parsnips, and potatoes roasted to a golden finish.
- Mixed green salad: For a light, refreshing side that balances the creamy pie.
- Crusty bread: Ideal for soaking up any extra sauce from the pie.
Expert Tips for Making the Best James Martin Chicken and Tarragon Pie
- Use good-quality puff pastry: Ready-made puff pastry works perfectly, but opt for all-butter pastry for a more decadent crust.
- Cook the chicken properly: Ensure the chicken is fully cooked before adding it to the pie, but be careful not to overcook, as it will continue cooking in the oven.
- Don’t skip the egg wash: Brushing the pastry with egg yolk gives it a beautiful golden color and a crisp finish.
- Make ahead: You can prepare the chicken and tarragon filling in advance and refrigerate it, then assemble and bake the pie when ready to serve.
- Rest before serving: Let the pie rest for a few minutes before serving to allow the filling to settle.
Easy Variations of James Martin Chicken and Tarragon Pie
- Use chicken thighs: Swap chicken breasts for boneless, skinless thighs for a richer flavor.
- Add mushrooms: Sauté mushrooms with the shallots for an earthy addition to the filling.
- Make it dairy-free: Use a dairy-free cream alternative and plant-based butter to make the pie suitable for dairy-free diets.
- Vegetarian version: Replace the chicken with a mix of vegetables like leeks, potatoes, and mushrooms, and use vegetable stock.
- Add leeks: For extra flavor and texture, add sliced leeks to the filling along with the shallots.
Best Practices to Store James Martin Chicken and Tarragon Pie
- Refrigerate: Store any leftover pie in an airtight container in the fridge for up to 3 days.
- Freeze: The pie can be frozen before or after baking. If freezing before baking, freeze the pie assembled but unbaked, then bake from frozen for an extra 10-15 minutes.
- Thaw: If frozen, thaw the pie in the fridge overnight before reheating or baking.
Best Practices to Reheat James Martin Chicken and Tarragon Pie
- Oven: Reheat the pie in the oven at 180°C (350°F) for about 15-20 minutes until heated through and the pastry is crisp.
- Microwave: Reheat individual portions in the microwave on medium power for 2-3 minutes, but the pastry may lose some of its crispness.
Nutrition Value (per serving):
- Calories: 520
- Fat: 32g
- Carbohydrates: 30g
- Protein: 30g
- Fiber: 3g
FAQs
Can I freeze James Martin Chicken and Tarragon Pie?
Yes, you can freeze James Martin Chicken and Tarragon Pie. Freeze it either before or after baking. If freezing before baking, assemble the pie, wrap it tightly, and freeze for up to 3 months. When baking from frozen, add an extra 10-15 minutes to the cooking time.
How do I prevent the puff pastry from getting soggy?
To prevent the puff pastry from becoming soggy, make sure your chicken filling is not too watery. Allow the filling to cool slightly before adding it to the pie dish and cover it with puff pastry. Baking the pie at a high temperature ensures a crispy pastry.
Can I use dried tarragon instead of fresh tarragon?
Yes, you can use dried tarragon in place of fresh tarragon. However, dried herbs are more concentrated, so use about 1 teaspoon of dried tarragon for every tablespoon of fresh tarragon.
What can I serve with James Martin Chicken and Tarragon Pie?
James Martin Chicken and Tarragon Pie pairs well with mashed potatoes, steamed vegetables like carrots or broccoli, or a fresh green salad. Crusty bread is also a great option to soak up the creamy sauce.
Final Words
The James Martin Chicken and Tarragon Pie is a comforting, satisfying dish that brings together the best of creamy chicken and golden pastry. Pair it with your favorite sides and enjoy the warmth and comfort of this classic meal!
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James Martin Chicken and Tarragon Pie
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 4
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
James Martin’s Chicken and Tarragon Pie is a hearty, savory dish featuring tender chunks of chicken in a creamy tarragon-flavored sauce, all encased in a crisp, golden puff pastry. The subtle aniseed flavor of the tarragon pairs beautifully with the richness of the sauce, creating a well-balanced and comforting meal. This pie is perfect for a family dinner or even a special occasion.
Ingredients
To make this delicious pie, you’ll need the following ingredients:
- Chicken breasts (4, skinless and boneless): Provides tender, juicy pieces of chicken for the filling.
- Butter (50g): Adds richness to the sauce.
- Olive oil (1 tbsp): For browning the chicken and vegetables.
- Shallots (2, finely chopped): Adds sweetness to the filling.
- Garlic cloves (2, minced): Infuse the sauce with flavor.
- Flour (2 tbsp): Helps thicken the creamy sauce.
- Chicken stock (300ml): Creates the base of the sauce and enhances the chicken flavor.
- Double cream (150ml): Makes the sauce rich and luxurious.
- Fresh tarragon (2 tbsp, chopped): The star herb that brings a distinctive aniseed flavor.
- Puff pastry (1 sheet, ready-made): Creates the golden, crispy topping for the pie.
- Egg yolk (1, beaten): For brushing the pastry and giving it a glossy finish.
- Salt and black pepper: Season the filling.
Instructions
- Cook the chicken – Heat the olive oil and half the butter in a large frying pan over medium heat. Season the chicken breasts with salt and pepper, and cook for about 5-7 minutes on each side until browned and cooked through. Remove the chicken from the pan and set aside to cool slightly, then chop into bite-sized pieces.
- Cook the shallots and garlic – In the same pan, melt the remaining butter and add the chopped shallots. Cook for 3-4 minutes until softened, then add the minced garlic and cook for another minute.
- Make the sauce – Stir in the flour and cook for 1-2 minutes to remove the raw flour taste. Gradually add the chicken stock, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens slightly, about 5 minutes.
- Add cream and tarragon – Stir in the double cream and chopped tarragon, then return the chopped chicken to the pan. Simmer for a few more minutes until the chicken is heated through and the sauce is thick and creamy. Season to taste with salt and pepper.
- Assemble the pie – Preheat the oven to 200°C (400°F). Transfer the chicken and tarragon mixture to a pie dish. Roll out the puff pastry sheet (if needed) and place it over the top of the pie dish, trimming any excess. Press the edges down to seal the pie and make a few small slits in the pastry to allow steam to escape.
- Brush with egg wash – Brush the beaten egg yolk over the puff pastry to give it a golden, glossy finish when baked.
- Bake the pie – Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed up.
- Serve – Let the pie cool for a few minutes before serving. Serve hot with your choice of side dishes.
