This is one of my favourite dinners. I first made it when the children were young so nearly 50 years ago and it’s still a firm favourite. It’s great for using leftover chicken, or maybe turkey at Christmas. It’s easy to double or can be made into individual portions in small ovenproof dishes.
I served mine with a green vegetable and carrots but most vegetables will be good. It can be prepared in advance then baked in the oven before serving. It can be frozen after step 3. Unfortunately the mash goes watery if frozen. Thaw completely before finishing with step 4.
Chicken and tarragon pie Serves 4
- 1 onion, finely chopped
- 1 tbsp vegetable oil
- 40 g butter
- 40g plain flour
- 500 ml full fat milk
- 1 tsp dried tarragon
- 500g cooked chicken (leftovers are fine) cut into bite sized pieces
- 2 handfuls of frozen peas
- Salt and pepper
- 500g potatoes (suitable for mashing)
- knob of butter
- a little extra milk
- Fry the onion in the oil over a low heat for about 10 minutes until it is softened but not coloured.
- Add the butter and when melted add the flour. Mix well and cook for a minute. Very slowly, to avoid curdling, add the milk. When all the milk has been added stir in the tarragon and continue to cook over a medium heat until the sauce thickens. If it starts to curdle whisking should solve the problem. Season to taste.
- Add the chicken and the peas to the sauce. Stir gently to combine then place the mix evenly in an ovenproof dish.
- Meanwhile,cook the potatoes in salted water. When tender, mash with the butter and milk to make a creamy consistency. Top the chicken base with the potato then cook in a preheated oven, 190C/180C fan/Gas 4, for 25-30 minutes or until the potato is browned on top and the base is bubbling.
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