Cheesy chicken leek and tarragon pot-pie

 

Prep time 30 mins

Cook time 20 mins

Total time 50 mins

Cuisine: British

Serves: 4

 

 Ingredients

• 1 small chicken, roasted
• 25g unsalted butter
• 1 leek, trimmed, washed, cut in half vertically then sliced finely
• 1 tablespoon plain flour
• 250ml whole milk
• 140ml double cream
• 2 tablespoons chopped fresh tarragon leaves
• 100g Comté cheese, grated
• salt and pepper
• 500g pack of all butter puff pastry
• 1 free range egg, beaten

 Instructions

1. Heat the oven to 220°C.
2. Tear the chicken flesh from the bone and into bite-sized chunks, discarding the skin and bones.
3. Heat the butter in a large pan and add the leek. Cook for 5 minutes or so, until softened and lightly coloured but not browned. Stir in the flour and cook for another minute.  Then remove from the heat and add a little of the milk.  Stir vigorously to form a smooth paste, then return to the heat and gradually add the rest of the milk while stirring continuously.
4. Add the cream and simmer until the sauce thickens a little, then stir in the chicken, tarragon and Comté.  Check for seasoning and add salt and freshly ground black pepper to taste.  Spoon the mixture into your pie dish (I used 2 small 18cm oblong enamel pie dishes) and set aside to coll slightly.

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