Chicken, leek and tarragon pies.
Pies. What can’t they do.
They can cure a hangover, cover you in pastry flakes, provide a wrapper for all kinds of fillings, be savoury or sweet, and fit in the palm of your hand.
I like pies.
No, actually I LOVE PIES.
My fave has to be steak and cheese, but today I had some chicken to use up. It was frozen, and had been defrosted, so it was to the kitchen to make stuff.
Today its going to be chicken pies. But as they say on telly, just a wee bit fancy. Chicken, leek and tarragon I reckon.
Right, choppity chop!
Slice some leeks. Sweat ’em with a bit of garlic and olive oil. Till nice and soft.
Now, I’m being cheap and dont have any stock in the cupboard. So its just going to have to be water with some salt n pepper. And of course, what marries well with some chicky? TARRAGON.
On a side note I managed to KILL a microwave when I was working early on in my youth. Using the microwave to reduce some vinegar and tarragon for a dressing. It boiled over….and Mr microwave DID NOT like it.
Anyways to this nice broth, some small diced chicken breast is added. Real small, because I dont want to overcook it.
Few mins later its done!
Then out with the goodies.
Then the sauce goes back in the pan in the pan, and then thicken it a bit with cornflour. Usually I’d reduce it, but I’m worried about it being a bit too salty.
Now tonight I’m thinking individual pies. That way I’ve got lunch sorted!
Muffin tins are prepped.
Filling is added.
Capped, washed and ovened.
Done and done.
I also made another one with shortcrust that I had kickin around.
Verdict on these….mega noms up! Tasted so so good.
Even managed to impress the peeps with these at work, made the kitchen smell nice and tarragon-y….(I guess thats a word?)