If you’ve got leftover roast chicken, this is the perfect dish to use it up. It’s such a comforting delicious dish the whole family will love.
- 550g cooked chicken meat (in which case you’ll need
- 500ml gravy
- 1/2 bunch tarragon
- 40g butter
- 100g bacon chopped into cubes
- 2 leeks, roughly chopped
- 200ml single cream
- Zest of 1 lemon
- 500g puff pastry
- 1 egg
Preheat the oven to 180C. Melt the butter in a large frying pan over a medium heat and add the bacon. Cook until golden, then scoop out of the pan and set aside. Add the leeks to the pan and fry for about seven minutes until silky, then turn the heat up and, once the pan is hot, add the stock to the pan; it should sizzle. Allow to bubble for a minute or so, then stir in the cream, lemon zest and the leaves of the tarragon, roughly chopped, plus the bacon. Season to taste, then stir in the chicken.
Pour the chicken and sauce into a large pie dish and allow to cool. Roll out the pastry on a lightly floured surface to about 5mm thick. Brush the rim of the pie dish with egg wash, then place the pastry on top, pressing down to seal. Crimp the edges if you like, then cut a small hole in the top and brush the whole lot with egg wash.
Bake for about 30-40 minutes until the pastry is risen and golden, and allow to cool slightly before serving.