Recipe: Easy Chicken & Tarragon Pie

There’s nothing more comforting than a homemade pie on an autumn evening - and this one’s as easy as it gets. It’s perfect for weeknights when you want something cosy without the fuss. Using ready-made pastry and good-quality bone broth, it all comes together in one pan before being topped with golden, flaky pastry. The result? Way more impressive than the effort it takes. Serve it up with buttery mash and greens for the ultimate comfort dinner.

Ingredients - Serves 4

• 800g Chicken Breast/Thigh

• 500ml Bone Broth

• 1 Tablespoon Butter

• 2 Tablespoon Plain Flour

• 1 Pack Ready Rolled Puff Pastry

• 4 Shallots

• 2 Eggs

• 4 Cloves Garlic

• 1 Bunch Fresh Tarragon

• 10 Rashers Smoked Streaky Bacon

• Handful Petis Pois

• 50ml Double Cream

Method

1. Preheat the oven to 190°C.

2. Finely chop the bacon, shallots, and tarragon, and crush the garlic.

3. Heat a large pan and cook the bacon until crispy. Once crisp, add the butter and a splash of oil.

4. Stir in the shallots, garlic, and tarragon, and cook for about 5 minutes. Season with salt and pepper.

5. Add the chicken and cook until it just changes colour. It doesn’t need to be fully cooked yet as it will continue to cook in the oven. Stir in the flour and let it cook for another 5 minutes.

6. Pour in the bone broth and let the mixture thicken slightly. Add the cream and peas, stirring until combined.

7. Transfer the filling to an ovenproof dish. Whisk the eggs, then brush a little around the edges of the dish to help the pastry stick.

8. Lay the pastry over the top, pressing gently around the edges to seal. Brush the top with the remaining egg wash.

9. Cut three small slits in the centre to let steam escape, and sprinkle with flaky salt and pepper.

10. Bake for about 40 minutes, or until the pastry is golden, crisp, and beautifully puffed.