This is a recipe that feels so simple and instinctive to me that it is hardly a recipe at all. Everyone has their own way of making pies, and this is mine. It’s a really good way of using up leftover chicken or ham, but in this version I’ve cooked up the chicken especially. Fennel and tarragon give it a classy, aniseed hit.
Serves 4
2 large chicken thighs
1 large leek
½ head of fennel
1 tbsp flour
350ml chicken stock/ham stock
200g cooked ham hock
2 tbsp double cream
handful of tarragon
400g puff pastry
1 egg
salt, pepper and olive oil
Heat your oven to 220°C.
Add your chicken thighs to a try and sprinkle them with salt. Roast for 40 mins until crisp.
Meanwhile, finely slice your leek (greens and all) and fennel. Heat a saute pan over a medium heat, and add 2 tbsp olive oil. Add your leek and fennel, then cook down gently for 15 mins until softened, but still green.
Add your flour to your veg, and cook out for 2 mins. Gradually add your chicken stock, stirring as you go so it doesn't go lumpy. Bring your mixture to a brief boil, then simmer for 5 mins to thicken the sauce. Add your cream.
Once your chicken is cooked, shred the flesh off the bones with two forks. Add the chicken to the sauce, along with any juices in the pan. Roughly shred your ham and chop your tarragon, then get that in the pan too. Season to taste with salt and pepper. Allow to cool slightly.
Roll your puff pastry out to 2mm thickness, then cut out a disc just bigger than your pie dish.
Pour your chicken mix into the pie dish, then top with your pastry. Seal the edges by pressing a fork down on them, then trim down any excess edges.
Beat an egg, then brush the pastry with it.
Bake for 30 mins.
Eat it up with mash and greens!