CHICKEN, TARRAGON & WATERCRESS PUFF PIE
Try one of our favourite spring showstoppers, with a fragrant watercress and tarragon sauce coating tender chicken, all topped with a crusty puff pastry
Provided by Rosie Birkett
Categories Dinner, Lunch, Main course, Supper
Time 2h15m
Yield Serves 4-6
Number Of Ingredients 18
Steps:
- Poach the chicken (you can do this ahead, if you like). Put it breast-side down in a large pot with half the leek, bay, carrot and peppercorns and cover with cold water. Bring the water to the boil, then reduce the heat to a light simmer. Cover and poach for 45 mins. Carefully remove the chicken from the water (drain the cavity so you don't scald yourself), remove the breasts from the carcass and return the carcass to the poaching liquid for a further 12 mins. Remove the chicken from the pot and leave to cool, then strip the meat off the bones. Boil the stock until reduced by at least half, then strain.
- Heat oven to 200C/180C fan/gas 6. Heat the butter and olive oil in a heavy-bottomed frying pan. Fry the remaining leek, onion and garlic for 8 mins until softened and aromatic. Deglaze with the wine and cook off for a few mins, until most of the liquid has evaporated. Add the peas to the pan, along with the watercress and tarragon. Pour over 200ml of the stock, season, grate over the zest of the lemon and add a little of the lemon juice. Bring to the boil and cook for a further 3 mins until the peas are cooked. Purée the sauce using a food processor or stick blender, then stir in the soured cream. Taste and season with salt, pepper and lemon juice if needed. Add the chicken to the sauce.
- Pour the pie filling into a 23-25cm pie dish and allow to cool a little. Cut a circle from the puff pastry sheet the same size as the pie dish and top with the pastry. Use a pie bird or cut a slit to let out steam. Crimp the edges with a fork, brush over the beaten egg and bake for 30 mins until the crust is puffed and golden. Serve with mashed potato and carrots, if you like.
Nutrition Facts : Calories 562 calories, Fat 26 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 50 grams protein, Sodium 1 milligram of sodium
CHICKEN-TARRAGON POT PIE
This recipe, which is adapted from "Julia and Jacques at Home" by Julia Child and Jacques Pépin and was featured in a New York Times article about roast chicken, makes delicious use of leftovers (it would be excellent with the Thanksgiving turkey remainders as well). It is rich, but packed with vegetables. You can substitute dried tarragon for fresh, but use less than a tablespoon, and season to taste.
Provided by Julia Moskin
Categories dinner, casseroles, one pot, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 18
Steps:
- To make the crust, combine flour, butter, shortening, salt and sugar in a food processor. Pulse together just until the mixture is crumbly and butter is broken into small pieces. Pour 1/3 cup ice water into the machine, and pulse 3 or 4 times. Squeeze a little dough in your hand to see whether it clumps together and is evenly moist. If not, add another tablespoon of water, and pulse 1 or 2 times more. Don't overmix so that the dough forms a ball.
- Turn out dough on a large sheet of plastic wrap. Lift ends of plastic to gather dough together inside. Press into a large disk, and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 2 days.
- To make the filling, melt 2 tablespoons butter in a large skillet over medium-high heat. Add carrot, celery, leeks and tarragon, and cook, stirring, just until slightly softened but not browned (reduce the heat if necessary to prevent browning), about 3 minutes. Transfer cooked vegetables to a bowl, wipe out the skillet, and place it back on the stove.
- Add remaining 3 tablespoons butter, and melt over medium heat. Whisk in flour, and cook, whisking, until the mixture bubbles and smells cooked. Do not let it brown. Whisk in 2 cups broth, and cook, whisking, 1 minute. Whisk in cream, and cook 2 or 3 minutes, just until thickened. Add salt and pepper. If the sauce is too thick, whisk in remaining broth.
- Heat the oven to 400 degrees. Add cooked vegetables and peas, chicken and sauce to 8-inch deep pie dish or other baking dish, mix gently, and taste for seasoning.
- Flour a work surface. Remove dough from refrigerator. Roll out the dough, turning and flouring often, and cut a shape approximately the size of your baking dish plus 1 1/2 inches overlap all around.
- Roll dough up onto the rolling pin, and unroll over dish, so it rests evenly on top of filling. Fold the edges under and crimp. Poke tip of knife through crust to create 3 vent holes near the center. Whisk the egg with a teaspoon of cold water. Use a pastry brush to lightly coat the entire crust with egg wash. Place on cookie sheet, and place in oven.
- Bake 20 minutes, then reduce temperature to 375 degrees. Bake 25 to 30 minutes more, until crust is golden and filling is bubbling through vents. Let rest 10 minutes before serving.
Nutrition Facts : @context http, Calories 656, UnsaturatedFat 19 grams, Carbohydrate 35 grams, Fat 50 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 27 grams, Sodium 409 milligrams, Sugar 4 grams, TransFat 1 gram
More about "chicken tarragon watercress puff pie recipes"
MARI MERERID WILLIAMS CHICKEN TARRAGON PIE RECIPE | ONE …
From thehappyfoodie.co.uk
Servings 4-6Category Dinner
HAIRY BIKERS' CHICKEN AND TARRAGON PIE | BRITISH RECIPES
From goodto.com
LEEK AND PUFF PASTRY AND TARRAGON RECIPES - SUPERCOOK.COM
From supercook.com
PEPPERCORN AND TARRAGON AND WATERCRESS RECIPES
From supercook.com
BUTTER AND LEEK AND PUFF PASTRY AND TARRAGON RECIPES
From supercook.com
CHICKEN AND TARRAGON POT PIE | THE ENGLISH KITCHEN
From theenglishkitchen.co
CHICKEN, TARRAGON & WATERCRESS PUFF PIE RECIPE | NEW IDEA FOOD
From newideafood.com.au
CARROT AND LEEK AND PUFF PASTRY AND WHOLE CHICKEN RECIPES
From supercook.com
CHICKEN, SAUSAGE AND BACON PUFF PIE - LOVEFOOD.COM
From lovefood.com
PUFF PASTRY AND TARRAGON AND WHOLE CHICKEN RECIPES
From supercook.com
CHICKEN AND TARRAGON PIE - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
CHICKEN, TARRAGON AND WATERCRESS PUFF PIE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHICKEN, LEEK AND TARRAGON FILO PIE | TESCO REAL FOOD
From realfood.tesco.com
LEEK AND ONION AND TARRAGON AND WHOLE CHICKEN RECIPES
From supercook.com
CHICKEN & MUSHROOM PUFF PIE | JAMIE OLIVER RECIPES
From jamieoliver.com
LEMON AND PUFF PASTRY AND WHOLE CHICKEN RECIPES
From supercook.com
CHICKEN, TARRAGON & WATERCRESS PUFF PIE | RECIPE | PUFF …
From pinterest.com.au
CHICKEN, LEEK AND TARRAGON PIE RECIPE - TELEGRAPH.CO.UK
From telegraph.co.uk
CHICKEN, TARRAGON AND WATERCRESS PUFF PIE | PUFF AND PIE, …
From pinterest.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love