Last year, we featured The Cook and Baker cook book. Packed with great recipes, all with an Antipodean twist courtesy of the authors, we were (and still are) won over, and have been baking up a storm ever since.
One of our favourite recipes is the Chicken, Mushroom and Tarragon Pie. It’s super easy, and the result is a delicious midwinter treat.
See the recipe below, where we have cheated slightly, and suggest readymade pastry. Even easier!
Buy the book here
Chicken, Mushroom and Tarragon Pie
Serves 6 – 8
25 x 25 x 8cm pie dish (or similar)
2 tbsp vegetable oil
2 brown onions, diced
1 leek, pale part only, thinly sliced into 1cm rounds
250g button mushrooms, quartered
1kg boneless, skinless chicken thighs, diced
250ml chicken stock
2 tbsp cornflour
200ml single cream, to finish
1 tbsp tarragon leaves, picked and chopped
salt and pepper
egg wash (1 egg beaten with 2 tbsp single cream)
500g approx readymade shortcrust or puff pastry (or make your own)
In a large saucepan, heat the oil over a medium-high heat. Add the onion, leeks and mushrooms and cook for 2 minutes.
Add the diced chicken thigh and stock and bring to the boil. Lower the heat and simmer gently for 40 – 45 minutes or until the chicken is cooked through and tender.
Make a slurry with the cornflour and 80ml water, and pour enough of this mix into the chicken to thicken. Simmer for a further 10 minutes, then take off the heat and add the cream, tarragon and season well. Cool completely before using.
Preheat the oven to 180ºc. Lightly grease the pie dish.
On a floured surface, roll out the pastry. Fill the pie dish almost to the top with the cold filling and cover with the pie top. Trim the pastry and press to the edges of the dish. Use any spare pastry to decorate the top and then glaze with the egg wash.
Bake for 25 – 30 minutes, until the pastry is cooked and golden brown.