CHICKEN, HAM, AND TARRAGON PIE
The ultimate comforting supper, bursting with flavorsome vegetables and a rich herby gravy. You can either use some of the pre-frozen chicken filling , in which case thaw it, then assemble the pie and eat straight away. Alternatively, you can make the filling, let cool, and assemble the pie, then freeze the whole thing uncooked ready to defrost and bake in the oven at a later date.
Provided by Ghillie James
Categories Chicken Herb Poultry Kid-Friendly Dinner Meat Ham Fall Winter Tarragon Advance Prep Required Sugar Conscious Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 4
Number Of Ingredients 6
Steps:
- Roll out the pastry on a floured counter and, using your pie dish as a template, cut out a piece to generously fit the top. From the trimmings, cut a 3/4-inch wide strip (it can be in pieces) to fit around the rim of the dish. Dampen the edges and stick the strips in place around the rim.
- Mix the ham and tarragon into the chicken filling, then spoon this into the dish. Dampen the top of the pastry strip and place the pastry round on top. Trim the edges and press down gently. Decorate the top if you wish with pastry shapes made from the trimmings, then brush with the beaten egg and make a small slit in the top for a steam hole. Either freeze or cook within 4 hours (keep the pie in the fridge).
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