Epic…… Roast Chicken & Mushroom Pie with Glazed Tarragon Carrots
March 16, 2014
A real winter winner, heart warming and totally moorish. Roast chicken and wild mushroom pie served with a creamy potato mash and steamed carrots, tossed in fresh british tarragon and butter. Works really well with a crispy puff or shortcrust pastry. A real family favourite.
- Prep: 10 mins
- Cook: 1 hr
- Yields: 4 Generous
Pre heat the oven to 180c. Grease a loose bottom flan ring, using 2/3rd of the pastry, line with your rolled out pastry, blind bake for 15 mins. In a oiled roasting tray add the chicken pieces, season give it all a good toss and bake for 12-15 mins until tender moist and cooked. In a large pan add butter, oil, leeks, mushrooms and flour and over a medium heat sauté until soft, add the stock and wine, stirring consistently until combined. Add the milk to make a rich and creamy sauce. At this stage to the sauce add the roasted chicken, taste and adjust seasoning. Fill the part baked case with the chicken and with the remaining pastry, roll out cutting into strips and cover the pie with lattice work, brush with egg and bake for 25-30 mins in the centre of your oven until golden.
As the pie is baking, steam your carrots over the boiling potatoes, drain and mash the potato adding a knob of butter, a drizzle of milk or cream and season ready to serve. In a pan over a gentle heat add the steamed carrots, a generous amount of butter and the fresh picked tarragon leaves, toss to glaze and coat the carrots in the lovely fresh tarragon, taste and adjust seasoning to taste. Remove the pie from the flan ring, serve on a warmed plate with the beautiful creamy mash and glazed tarragon carrots...... Epic.