Easy Summer Chicken Pie
I know chicken pie is usually reserved for Winter but a little comfort at the end of a busy Summer’s day is sometimes just the tonic. I call it Easy as my good friend Katherine can cook it – if she can, anyone can!
Serves 2 or 3
2 chicken breasts
1 leek
2 spring onions
2 tbsp chopped tarragon
1 tbsp plain flour
½ pint (300ml) chicken stock (homemade or organic)
2 tbsp half fat crème fraiche.
Pre-rolled puff pastry
Egg & milk to glaze.
Preheat the oven to around 180°C. Chop the leek and spring onion and add to some olive oil in a pan and soften. In the meantime chop the chicken into chunks and season. When the leeks and spring onion are soft, transfer to a bowl for a moment and then cook the chicken for a few minutes. Then return the leeks and spring onion back into the pan as well as the tarragon . Add the flour and coat the ingredients, then stir in the chicken stock. Simmer for a while and add the crème fraiche. Stir, then pour into a 1 pint pie dish. Cover the pie with pastry and cut the edges around the pie dish. Brush the pastry with a mixture of egg yolk and milk.
Put in the oven for around 20 minutes until the pastry is risen and golden.
Serve with lightly steamed, crunchy green vegetables.
