Today on James Martin’s Saturday Morning, the TV chef shared how to make his “simple” chicken pie which he described as a “real classic”.
The “key” to James’ recipe is the sauce which is made using a homemade stock.
The TV chef said he learned to cook this chicken pie when he was a child at Castle Howard where he remembered one of the chefs making the pie regularly.
He added: “Ever since I was a young kid I’ve loved the flavour of this.”
Here’s how to make James Martin’s “delicious” chicken and tarragon pie:
Ingredients:
- 2 chickens
- 2 leeks, cut into, chunks
- 1 carrot, cut into chunks
- 1 onion, cut into chunks
- 10 to 12 peppercorns
- 2 bay leaves
- 25g plain flour
- 25g butter
- Salt and pepper
- 1 small bunch tarragon, chopped
- 100g baby onions
- 100g water chestnuts
- 25g butter
- 375g ready-rolled puff pastry
- 1 egg yolk for egg wash
Method:
1. Firstly, place the chickens into a pot with the leeks, carrot, onion, peppercorns and bay leaves. Cover all the ingredients in water and bring the mix to a boil.
2. Allow the chickens to simmer for an hour or until they are completely cooked through before removing them from the heat. Leave them to cool.
3. Once cooled, remove the chickens from the pan making sure to reserve the liquid. Remove and shred as much meat off the chicken as possible and put it to one side.
4. Preheat the oven to 200ºC. Melt the butter over medium heat in a large pan and whisk in the flour. The butter and flour need to combine to create a roux.
5. Once combined, gradually add 500g of the chicken stock from the pan that was used to cook the chicken.
6. In another pan, melt butter over medium heat and add the onions and water chestnuts. Cook them for a few minutes.
7. Next, add the chicken, onions, water chestnuts and tarragon to the sauce and combine so everything is covered by the sauce.
8. Now it’s time to assemble your pie. Transfer the mix to a large pie dish. Brush the pie dish with egg wash before placing the pastry over the chicken mix.
9. Once the pastry is in place, crimp the edges and brush all of it with the egg yolk wash. Put it onto a baking tray and bake it for 30 minutes until golden brown.
The pie can be prepared in advance and put in the freezer to enjoy another day. To do this, it needs to be completely prepared but not cooked.
When it’s ready to cook, take it out of the freezer, let it defrost overnight in the fridge and then bake it in the oven for 30 to 40 minutes at 190C.
