Chicken and tarragon pie

Ingredient 600g Chicken thighs, cut into chunks 2tbs plain flour 2 Leeks, sliced 1 Carrot, diced 50mls White wine 400mls reduced salt Chicken Stock 100mls cream ½ bunch of tarragon, leaves picked Sea salt Black Pepper 2 sheets of puff pastry, thawed Red Island Extra virgin olive oil 1 egg

This chicken and tarragon pie has a filo pastry topping for a lower calorie count but with all the comfort and flavour you expect from the Hairy Bikers.

This Chicken and Tarragon Pie is the ultimate comfort food! This recipe is surprisingly simple to make and involves making your own stock and béchamel.

I took a long winter break from blogging. While I missed keeping up with everybody and preparing great food to post, it was time to take ...

Chicken, leek, tarragon and bacon pie Check out Edd Kimber's chicken, leek, tarragon and bacon pie. This classic British pie is a great warming recipe for those winter months; what's more, it will be a winner with the whole family

This creamy chicken and leek pie, topped with fresh herbs and puff pastry, is a perfect family favourite for those chilly nights.

Rough puff pastry is simple to make and gives a lovely flaky topping for a rich creamy pie filled with chicken, white wine and tarragon sauce.

Chicken and Tarragon Pie! This one pot wonder is a brilliant meal for serving up any day of the week. Serve on its own or with creamy mash!

The secret to this utterly delicious chicken and tarragon pie from Julius Roberts lies in the quality of the ingredients and the homemade chicken stock used to flavour the pie's filling. Though it may take a little time and care to make, this recipe makes enough for two pies so you can store one in the freezer for a rainy day.

This recipe is from the "Pastry" cookbook by Richard BertinetMakes 1 large 26cm tart (4cm deep)