Chicken Leek and Tarragon Pie - Monty Booch

Chicken Leek and Tarragon Pie

Chicken, Leek, and Tarragon Pie

This classic pie combines tender chicken, buttery leeks, and fragrant tarragon in a creamy sauce, all topped with golden pastry. It’s the ultimate comfort food, perfect for a cosy meal.

Ingredients (Serves 4-6):

  • 500g chicken breast or thighs, diced
  • 2 tablespoons olive oil
  • 2 large leeks, cleaned and sliced
  • 2 garlic cloves, minced
  • 30g unsalted butter
  • 30g plain flour
  • 250ml chicken stock
  • 150ml double cream
  • 2 teaspoons Dijon mustard
  • 2 tablespoons fresh tarragon, chopped (or 1 tablespoon dried)
  • Salt and freshly ground black pepper, to taste
  • 1 sheet of ready-rolled puff pastry (or shortcrust, if preferred)
  • 1 egg, beaten, for glazing

Instructions:

Cook the Chicken

  • Heat 1 tablespoon of olive oil in a large frying pan over medium heat.
  • Add the diced chicken and cook until lightly browned and cooked through. Remove and set aside.
Cook the Leeks
  • In the same pan, add the remaining olive oil and sauté the leeks until soft, about 5 minutes. Add the garlic and cook for another minute.
Make the Sauce
  • Reduce the heat and melt the butter in the pan. Stir in the flour to make a roux, cooking for 1 minute.
  • Gradually whisk in the chicken stock, followed by the cream, to create a smooth sauce.
  • Stir in the mustard, tarragon, and season with salt and pepper. Simmer for 2-3 minutes.
Combine and Cool
  • Return the chicken to the pan and stir to coat in the sauce. Remove from the heat and let the mixture cool slightly.
Assemble the Pie
  • Preheat the oven to 200°C (180°C fan) or Gas Mark 6.
  • Spoon the chicken and leek filling into a pie dish. Lay the pastry over the top, trimming any excess. Press the edges down to seal, and cut a small slit in the centre to allow steam to escape.
  • Brush the pastry with beaten egg to create a golden crust.
Bake
  • Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden.

Serve

  • Let the pie rest for a few minutes before serving. Enjoy with mashed potatoes, steamed greens, or a crisp salad.

This chicken, leek, and tarragon pie is hearty, creamy, and flavourful—a true crowd-pleaser!

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