This is such a great comfort meal. The combination of the caramelised leeks, chicken, aromatic tarragon and creamy sauce works fantastically with the buttery pastry. Meat mixture can be made a day in advance if need be. This recipe can make 1 large or 6 small individual pies. 


Serves 6


25 grams butter
2 large leeks, sliced into crescents
1 onion, diced
1 & 1/2 tablespoons dried tarragon
3 cloves of garlic
1 tablespoon olive oil
4 chicken thighs, cut into 1.5cm chunks
8 button mushrooms, quartered
1 cup chicken stock
1 tablespoon cornflour
150mls cream
Sea salt
2 sheets of unsweetened shortcrust pastry
2 sheets flaky puff pastry
1 egg, beaten


Preheat oven to 180°C.

Place the butter, sliced leeks, diced onions, galric and dried tarragon in a fry pan and slowly caramelised over a low heat, this should take 15 - 20 minutes. Remove form pan and set aside. 

Add olive oil to pan, increase heat to medium and fry chicken and quartered mushrooms until is golden. Reduce heat and add leeks. Boil stock and add cornflour, stir constantly until completely dissolved. Add to chicken pan and add cream. Cook until sauce has thickened, season with salt and pepper and set aside to cool. 

The shortcrust pastry will be used for the base of your pie. Cut pastry slightly larger than your pie dish so it hangs over the edge 1cm. Add enough chicken mixture to fill the pie dish then cover with flaky puff pastry. Crimp the edge of the pastry by pinching the two layers of pastry together with your thumb and index finger. Brush with beaten egg and bake for 35 minutes or until golden.