Chicken Tarragon Filo Pie
So this is the way I’ve been making chicken pie for a little while now. It is easy to make. Obvs. This is chicken pie, minus the heavy pastry basically. I also make chicken pot pie alot and I always get asked for that recipe so that will be up on the blog soon too.
The filling for this pie is made from scratch and has a little leek and tarragon in it, some stock and a little yoghurt. I could have added loads of cream, but I feel like cream is too often used as an easy way to flavour or fill dishes. Leaving out cream for me is basically for health reasons and to be honest, there isn’t much difference in flavour. Infact I think this tastes better because it isn’t too creamy. Creamy can be dreamy but not all the time.
I prefer not to freeze filo pies and I would strongly recommend that you don’t. You can but I just feel like it doesn’t work as well as other pastry. What I would do is freeze the mix and then add the filo when you are actually baking the pie. The filling freezes well though. If I am honest we don’t really freeze anything. I should because it would make life a lot easier. I remember once many years ago, I made 75 pies – 50 Lamb and sausage and 25 Chicken Pot Pie and they were so handy. Let me tell you, my husband had the time of his life whilst I was away at my mums.
By the way, it is absolutely worth keeping the tarragon in this pie. It adds so much flavour. I often find that some supermarkets don’t have it. Sainsburys and Waitrose always do though. Occasionally Tesco do too. About Sainsburys and Waitrose..we shop at Tesco because it is closest to us. We sometimes go to Asda but it is rare occurence. Lately we have been going to Sainsburys and to my surprise if you shop cleverly, it costs the same! The more expensive options are available of course but I ain’t about over spending unnecessarily. I only go to Waitrose if I am working with a brand and they send me vouchers to pick up something they can’t send in the post..like for example ice cream. I enjoy the experience very much cos them aisles are wide mate and its sooooo clean and quiet. The flowers at the entrance were dead once though..so there.
P.s. I know this was supposed to be up last week but I wasn’t well (cold, ear infection) and am still feeling a bit weird tbh but well enough to work! Apologies for the delay.
Chicken Tarragon Filo Pie
Delicious Chicken Tarragon Filo Pie - Juicy succulent chicken thighs in a leek and tarragon sauce topped with crispy filo pastry.
- 1 tbsp Oil
- 2 Large Onions diced
- 4 Cloves Garlic crushed
- 3 tsp ground Ginger
- 8 Chicken Legs Skin off
- 3 Leeks sliced
- 1/2 tsp Red Chilli Powder
- 550 ml Chicken Stock
- 1 sprig Thyme
- 2 tsp Salt
- 2 tbsp Cornflour Mixed in 2 tbsp Water
- 1 tbsp Mustard
- 2 tbsp Greek Yoghurt
- 2 Sprigs Tarragon Stems removed, tarragon chopped
- 1 1/2 tsp Black Pepper
- 8 Large Squares Filo Pastry
- 225 grams Butter
- 1 Large Egg whisked
Heat the oil over a medium low heat in a large pot.
Add the Onions and brown for 5- 7 minutes until dark amber.
Stir in the garlic and ginger and saute for 2 minutes.
Add the chicken legs, thyme, leeks, chilli, stock, salt.
Bring to the boil and simmer on low for 40 minutes.
Strain the stock into a small pot.
Discard the thyme sprigs. Pour the stock back into the pot, then slowly pour in the cornflour mix. Return the pot to the heat and bring to the boil, stirring until thickened.
Remove from the heat and slowly stir in the yoghurt, mustard, chopped tarragon and pepper.
Shred the meat from the chicken bones and discard the bones.
Add the chicken to the stock and remove from the heat.
Preheat the oven to Gas Mark 6, 200 degrees C/Fan 180 degrees C
Melt the butter in a small pan and use a little to grease a round 20cm cake tin.
Line the tin with 4 layers of filo and butter the layers as you layer them.
Spread the chicken mixture in top. Fold the edges of the oil over the top and cover with 4 more layers of pastry buttering each layer as you go.
Brush the top of the pie with the egg mixture.
Bake in the oven for 30 - 35 minutes or until golden and crisp.
Cool for 5 minutes and remove from the tin.