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Servings 6
Calories 542 kcal
Prep Time35 mins
Cook Time45 mins
Total Time1 hr 20 mins

Ingredients
 

Stock

  • 8 boneless chicken thighs, skinned
  • 2 chicken stock cubes
  • 1 tsp ground turmeric or large pinch saffron

Filling & Sauce

  • 70 g butter, very soft
  • 70 g plain flour
  • 1 pinch salt
  • 1 pinch pepper
  • 200 g frozen peas, defrosted, strained
  • 2 tbsp fresh tarragon, chopped
  • 2 egg yolks

Glaze

  • 2 egg yolks
  • 1 tbsp whipping cream
  • 1 pinch salt
  • gold leaf (optional)

Instructions
 

  • Place the chicken thighs, stock cubes, turmeric, or saffron into a saucepan and cover with water.
  • Bring to the boil, then reduce the heat and simmer for 35-40 minutes, or until the chicken is cooked and JUST falling apart with a little resistance.
  • Once cooked, strain the chicken off and measure the liquid that is left. You will need roughly a pint.
  • Mix the soft flour and butter together really well.
  • Place the stock back into the pan and bring to a boil. Once simmering, whisk the flour and butter mixture in and reboil until you have a thick sauce; this is known as a veloute.
  • Check the seasoning and adjust.
  • Roughly pull the chicken apart and add to the veloute, then add the peas, tarragon and finally the egg yolks when the mix has cooled for a few minutes.
  • If you can chill it at this point, all the better. For the best results, chill overnight to tighten up the mix.
  • Cut the pastry into 2/3rd and 1/3rd, then roll out the 2/3rd piece to fit a 24cm x 3-4cm deep loose-bottomed flan ring.
  • Line well and leave a nice lip on the top.
  • Re mix the cold filling and spoon into the pastry base.
  • Roll out the top and brush the top lip with a beaten egg.
  • Lay the top onto the base and seal and decorate.
  • Mix the egg yolk and cream if using together and add a pinch of salt (this will help brown evenly and deeper colour). Brush over well. Next, add somw gold leaf and stick it down on the egg.
  • Make a small incision in the centre of the pie and bake on a metal tray in a preheated oven 180C gas 4 for 35-40 minutes.
  • Once cooked, remove from the oven and leave to set for 10 minutes.
  • Cut and serve.
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Nutrition Facts
Golden Chicken Tarragon and Pea Pie
Amount per Serving
Calories
542
% Daily Value*
Fat
 
39
g
60
%
Saturated Fat
 
15
g
94
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
15
g
Cholesterol
 
307
mg
102
%
Sodium
 
541
mg
24
%
Potassium
 
505
mg
14
%
Carbohydrates
 
16
g
5
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
30
g
60
%
Vitamin A
 
974
IU
19
%
Vitamin C
 
15
mg
18
%
Calcium
 
72
mg
7
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Chicken, Classic Main Courses, Egg, Main Course
Cuisine Autumn, Winter
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