Creamy chicken and tarragon pie

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put chicken in a large saucepan with halved onion, celery, carrot stock, bay and thyme. Add a large bunch of salt and enough water to just cover the chicken. Bring to a simmer then Cover and pouch over low heat for one hour or until chicken is cooked through .

Step 2

Melt 20 g of butter in a sauté pan add chopped onion, celery and carrot with pinch of salt cook over medium heat for 10 minutes till softened remove from the heat

Step 3

Once cooked set chicken aside to cool then shredded meat into bite-size pieces reserve 600 mil of the pouching liquid discarding the chunks of veg

Step 4

Melt remaining butter in lunch saucepan stirring flour and cooked for two minutes gradually and reserved poaching liquid staring until smooth and Simran until thicken to the consistency of double cream

Step 5

Remove from heat and stir in cream tablespoon of mustard and the tarragon, stir in the chicken and veg and season cool and freeze for up to 3 months in the freezer safe bag of container

Step 6

Defrost chicken mixture in fridge overnight stir well then transfer to a pie dish heat oven to 200°

Step 7

Unreal both pastry sheets brush one sheet with 1 tablespoon mustard and a little egg then sprinkle with the cheese put other sheet of pastry on top and press gently to seal cutting into eight strips lengthways then brush with egg and twist several times

Step 8

Arrange cheese straws on top of the pie filling trimming the instant fat bake for 30 minutes until Golden and bubbling