The chef, who presents the ITV show James Martin’s Saturday Morning, is well-versed in classic British dishes like pie.
While there are so many different recipes out there, those who enjoy a creamy blend of chicken and fragrant tarragon can make it from scratch with James’s unique formula.
Sharing the recipe on his website, he said: “This one-pot wonder is a brilliant meal for serving up any day of the week. Serve on its own or with a heap of creamy mash!”
The Sunday classic serves six people and cooks just over one hour, but the preparation takes very little time.
It’s also ideal for keeping leftovers which will store well in an airtight container in the fridge.
Method
Start with the chicken filling by putting the whole chicken in a large saucepan. Follow with the halved carrots, onion, bay leaf and peppercorns then cover with water.
Bring to a boil over high heat then leave to simmer for one hour. After this time, allow the mixture to cool before draining off the stock required for later into a jug.
Next, shred the chicken meat off the whole chicken and set aside. Preheat the oven to 200C/390F/Gas 6 then take a large saucepan and melt the butter slowly, taking care to not let it burn.
Whisk in the flour slowly, followed by the stock to form the base of the sauce. Finish with the cream, stir everything together and leave in the pan with the heat turned off.
Add the chicken, chestnuts and tarragon to the base of a pie dish and pour over the sauce before leaving it to cool.
Take the rolled-out pastry sheet on a flat surface and whisk the egg yolk in a cup. Brush it onto the edges of the pie dish, then place the pastry over the pie mixture. Crimp the edges with a fork, then egg wash the entire sheet.
Place the dish on a baking tray and leave in the preheated oven for one hour and 15 minutes, until golden brown.
