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.
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 4
- Category: Main Course
- Method: Baking
- Cuisine: British
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.