Creamy Chicken, Leek and Mushroom Pie with Tarragon (includes Thermomix method and gluten free options)

A luxurious creamy chicken pie, beautiful comfort food to share and enjoy...

If you like to cook a big roast chicken (or even turkey) on a Sunday and want something delicious to make with the leftovers, then here it is! Or if you just want to make a mouth-watering chicken pie, then you could roast one just for this (or cheat and grab a rotisserie chicken on your way home - one large bird should give you enough for this with a little bit left over for sandwiches - but shhh, don't tell anyone I said that!).

This is a luxurious deep fill pie, with a really generous filling to pasty ratio. I use a lasagne-style pyrex dish which is 19cm x 25cm and 6cm deep, which is filled pretty much to the brim when using the full 800g of chicken. If you prefer a more shallow-filled pie, then you could bake this in two slightly smaller pie tins, and use two packs (or quantities) of pastry and put one lid on each (you'll need to reduce the cooking time to around 35 to 40 minutes or so). Or of course, you can make it into individual pies. You can freeze it once topped with the pastry - either before or after cooking it (leftovers!), or simply as portioned up pie filling depending on your preference.

If you'd like to make this gluten free, you can use my easy gluten free rough puff pastry recipe, and instead of making the sauce with butter and flour, just mix a few tbsp of GF cornflour with some cold milk, and add to the heated milk and stock at the end, until thickened to your likening.

Serves eight to ten. Freezes well. [Calories in square brackets]

Calories: The entire pie is 3,827 to 4,161 calories (using a pack of sheet puff pastry, according to weight of chicken used). For a tenth portion of a pie using 600g chicken, it would be 383 calories. For an eighth portion of a pie using 800g of chicken it would be 520 calories, and so on.

Ingredients

• 600-800g skinless cooked chicken or turkey meat, diced (saucier vs. meatier pie) [1,002 to 1,336 calories]
• 1 large, or 2 small leeks (180g) [49]
• 400g mushrooms [64]
• 2 large carrots (300) [78]
• 2 tsp oil [82]
• Butter (couple of 'knobs', about 25g each) [369]
• Either 1 x 320g pack of puff pastry for one deep fill pie (a ready-rolled sheet is easiest!) - or for two more shallow pies, or to make individual pies, you will need two packs of pastry. My easy gluten free rough puff pastry recipe is here (and counts as one pack of pastry). [For one deep filled pie, you'll use about 80% of a 320g sheet, at 950 calories]
• 1 small egg, beaten, to glaze the pastry [half used, 33 calories]

For the sauce

• 50g butter [369]
• 50g plain flour (or use approximately 4 level 15ml tbsp GF cornflour for a gluten free pie)[167]
• 250ml milk [125]
• 300ml water
• Chicken stock cube / boullion concentrate to make up 600ml* [24]
• 2-3 rounded tsp smooth Dijon mustard, to taste [45]
• 100ml double cream (heavy cream) [467]
• 1.5 to 2 tbsp chopped fresh tarragon (leaves from 3 or 4 sprigs) [2]
• Salt and freshly ground black pepper to taste [1]

*I like Knorr Touch of Taste Chicken bouillon concentrate, which comes in a small bottle, for convenience. I also add a little extra spoonful to taste if needed, instead of salt, at the end of making the sauce.

Useful Equipment

• Pie dish / dishes - I use a Pyrex dish to make one deep filled pie, which is 19cm x 25cm and 6cm deep. You could use two slightly smaller, more shallow dishes or pie tins, or use individual sized pie dishes - you will need an extra pack / quantity of pastry if making more than one pie.

Method
(See below for Thermomix Method in italics)

1. Trim the top off the leek/s, cut in half almost to the root, rinse out any grit from between the leaves under running water (hold the root up, and the leaves down when you do this, so that any grit is washed out and doesn't collect at the root), then cut into slices 1/2cm thick.

2. Add a tsp oil, and a good knob of butter (around 25 to 30g) to a large, preferably non-stick pan, melt the butter, then sautee the leeks over a gentle heat until completely softened and a few are just starting to turn golden. Tip into your pie dish (or a bowl). Meanwhile, peel the carrots, cut lengthwise into quarters, then slice the mushrooms and the carrots 1/2cm thick.

3. Add another tsp of oil and knob of butter to the pan, and sautee the mushrooms, until the juices have released and evaporated, and a few are just starting to turn golden. Add to the leeks in the dish. Meanwhile cook the carrots until just tender (you can boil for several minutes, or just microwave for around 3 minutes, stirring halfway) and add to the dish with the leeks and carrots.

4. Make the sauce. Mix the stock / boullion concentrate with the water in a jug, dissolve, and then add the milk to it and set aside. Melt the butter over a gentle heat in a pan, then once melted add the flour to it, stir in, and cook it out for a few minutes, stirring it around the pan while it sizzles very gently. It should be a beige, biscuit-y colour (this is called a roux). 

5. Once you've cooked the flour and butter for a few minutes, start to add the stock/milk mixture a little at a time. It may seize up immediately at first, and be like a dough-y ball you're trying to stir around the pan - don't worry, don't panic, this is fine. I find it most effective to use a sturdy whisk for this part (preferably silicone coated). You don't need to be vigorous, just patient. Just keep adding a little more liquid (maybe half a ladle at a time) and stirring until the liquid has been absorbed by the bulk of the roux. 

After a few additions of liquid, it will become more like a thick paste, then a thick sauce, and the use of a whisk means it should be nice and smooth and shouldn't have any lumps. Just keep stirring until you've added all of the liquid, then incorporate the mustard, double cream, tarragon and salt and pepper to taste.

6. Mix the sauce with the vegetables, and set aside, covered, to cool. Once it is cool, gently stir in the diced, cooked chicken (the sauce will have thickened / set a little upon cooling, but don't worry, it will loosen again into a lovely creamy sauce once cooked and hot). 

Arrange in your chosen dish / dishes, brush the edges with a little beaten egg, and lay your pastry sheet on top. Trim the edges, then crimp with a fork if desired, and make a hole or two in the top to let out steam.

7. In a pre-heated oven at Gas mark 7 / 220C / 200 fan oven, cook one large pie for approximately 50 minutes to 1 hour, until the pastry is golden and crisp, and the filling is hot all the way through (it must have reached 73C if using a food thermometer / probe). For two smaller, more shallow pies, around 30 to 35 minutes, and less for individual pies. Enjoy!

Delicious served with buttered new potatoes, or creamy mash, and your favourite steamed green vegetables.

Thermomix Method

1. If making your own gluten free puff pastry, see here for the method and ingredients. Bear in mind you will need ice cubes and frozen cubed butter, so prepare for this ahead, and start the pastry first so it can chill. If you want to cook a tasty and juicy 'Varoma Roast Chicken' to use in this dish, see my method here.

2. Peel the carrots, cut into 2 inch lengths, add to bowl and chop into small dice for 2 seconds / Speed 5, then tip out and reserve. Trim the top off the leek/s, cut in half almost to the root, rinse out any grit from between the leaves under running water (hold the root up, and the leaves down when you do this, so that any grit is washed out and doesn't collect at the root), then cut into 2 inch chunks. Add to the bowl with the cleaned mushrooms and chop for 2 seconds / Speed 5, into medium dice (or you can slice the mushrooms into 1/2cm slices if you prefer). Scrape down and repeat if necessary.

3. Add 2 tsp of oil and 50g of butter to the bowl, and cook the leeks and mushrooms for 8 minutes / Varoma temperature / Reverse / Speed Spoon, then tip into your pie dish or a seperate bowl (if you prefer, you could cook the leeks and mushrooms in a pan, as in stage 2 and 3 above, for more flavour). Meanwhile cook the carrots until just tender (you can boil or steam for several minutes, or just microwave for around 3 minutes, stirring halfway through) and add to the dish with the leeks and carrots.

4. Make the sauce. Drop the tarragon onto running blades / Speed 8. Scrape down. Add all of the other ingredients and cook for 7 minutes / 90C / Speed 4 and then season to taste.

5. Mix the sauce with the vegetables, and set aside, covered, to cool. Once it is cool, gently stir in the diced, cooked chicken (the sauce will have thickened / set a little upon cooling, but don't worry, it will loosen again into a lovely creamy sauce once cooked and hot). 

Arrange in your chosen dish / dishes, brush the edges with a little beaten egg, and lay your pastry sheet on top. Trim the edges, then crimp with a fork if desired, and make a hole or two in the top to let out steam.

6. In a pre-heated oven at Gas mark 7 / 220C / 200 fan oven, cook one large pie for approximately 50 minutes to 1 hour, until the pastry is golden and crisp, and the filling is hot all the way through (it must have reached 73C if using a food thermometer / probe). For two smaller, more shallow pies, around 30 to 35 minutes, and less for individual pies. Enjoy!

Delicious served with buttered new potatoes, or creamy mash, and your favourite steamed green vegetables.