Making Chicken Pie from Scratch: James Martin’s Recipe Takes Only 6 Steps

Victor Boolen

Making Chicken Pie from Scratch: James Martin’s Recipe Takes Only 6 Steps
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James Martin has shared his delicious and warming recipe for chicken and tarragon pie, which will easily become a family favorite.

Making a pie from scratch may sound boring, but the star chef cleverly synthesizes the method into just six steps.

Shared on James’ official website, this classic comfort food is made with a crusty puff pastry and serves six.

Ingredients

One whole chicken

Two carrots cut in half

One leek, halved

One onion, peeled and halved

One bay leaf

Six black peppercorns

Sauce

50 g of butter

50 g plain flour

750 ml of stock from above

200 ml of double cream

100 g of water chestnuts

One small bunch of tarragon, chopped

A rough blow

400 g plain flour

¼ teaspoon salt

150 g cubed butter

200 ml of water

One egg yolk

Instructions

In a large pot, mix the chicken, carrots, leek, onion, bay leaf and peppers. Add enough water to cover everything, bring to a boil and let it boil for an hour. After cooling, strain the broth and grate the chicken.

Preheat the oven to 200°C (390°F) or gas mark 6.

For the dough, put all the ingredients in a large bowl and mix by hand until the dough is smooth, adding a little water if necessary.

Transfer the dough to a floured surface and roll it into a large rectangular plate. Fold it into a book shape, turn it over, roll it into a rectangle again, fold it once more like a book and repeat the process. Be sure to brush off the excess flour. Roll the dough into a three mm thick disc.

Melt the butter in a large saucepan and stir in the flour and then the stock to make the sauce. Mix in the cream. Put the chopped chicken, water chestnuts and tarragon in the pie dish, pour the sauce over it and let it cool.

Brush the rim of the pie dish with egg wash and then cover the chicken mixture with the rolled out dough. Pinch the edges, brush the surface with egg and place the pan on a baking sheet. Bake for 45 minutes or until the pastry is golden brown.

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