Chicken Ham And Tarragon Pie Recipe Epicuriouscom

Steps:

• To make the crust, combine flour, butter, shortening, salt and sugar in a food processor. Pulse together just until the mixture is crumbly and butter is broken into small pieces. Pour 1/3 cup ice water into the machine, and pulse 3 or 4 times. Squeeze a little dough in your hand to see whether it clumps together and is evenly moist. If not, add another tablespoon of water, and pulse 1 or 2 times more. Don't overmix so that the dough forms a ball.
• Turn out dough on a large sheet of plastic wrap. Lift ends of plastic to gather dough together inside. Press into a large disk, and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 2 days.
• To make the filling, melt 2 tablespoons butter in a large skillet over medium-high heat. Add carrot, celery, leeks and tarragon, and cook, stirring, just until slightly softened but not browned (reduce the heat if necessary to prevent browning), about 3 minutes. Transfer cooked vegetables to a bowl, wipe out the skillet, and place it back on the stove.
• Add remaining 3 tablespoons butter, and melt over medium heat. Whisk in flour, and cook, whisking, until the mixture bubbles and smells cooked. Do not let it brown. Whisk in 2 cups broth, and cook, whisking, 1 minute. Whisk in cream, and cook 2 or 3 minutes, just until thickened. Add salt and pepper. If the sauce is too thick, whisk in remaining broth.
• Heat the oven to 400 degrees. Add cooked vegetables and peas, chicken and sauce to 8-inch deep pie dish or other baking dish, mix gently, and taste for seasoning.
• Flour a work surface. Remove dough from refrigerator. Roll out the dough, turning and flouring often, and cut a shape approximately the size of your baking dish plus 1 1/2 inches overlap all around.
• Roll dough up onto the rolling pin, and unroll over dish, so it rests evenly on top of filling. Fold the edges under and crimp. Poke tip of knife through crust to create 3 vent holes near the center. Whisk the egg with a teaspoon of cold water. Use a pastry brush to lightly coat the entire crust with egg wash. Place on cookie sheet, and place in oven.
• Bake 20 minutes, then reduce temperature to 375 degrees. Bake 25 to 30 minutes more, until crust is golden and filling is bubbling through vents. Let rest 10 minutes before serving.

Steps:

• Heat oven to 200C/180C fan/gas 6. In a shallow casserole dish, melt the butter over a medium heat on the hob. Add the onion and celery, and fry gently to soften. Add the flour and stir to coat the vegetables. Slowly add the milk, stirring really well after each addition, making sure there are no lumps of flour before you add the next splash of milk. Once all the milk has been added, bring to a simmer to thicken, then fold in the ham hock and the tarragon. Season to taste, then add about half the beaten egg.
• Cut a circle of puff pastry 2cm wider than the top of the pan and pop it onto seal in the filling underneath, folding the edges to create a crust. Cut the off-cuts of pastry into rough strips and use them to decorate the top. Brush the pastry with the remaining egg and bake in the oven for 25 mins or until the pastry is golden and crisp. Serve with peas.

Steps:

• Put the chicken in a large pan with the carrots, potatoes, celery, half the thyme and seasoning. Add stock and bring to the boil. Reduce heat, cover and cook gently for 15 minutes. Set a colander over a large bowl, pour in the pan contents and remove thyme. Reserve 600ml/1 pint stock (rest can be frozen).
• Rinse the pan, return to heat and melt the butter. Cook the onions until soft, about 5 minutes. Stir in the flour, then the reserved stock a little at a time, to make a smooth thick sauce. Add the milk and simmer for 2 minutes. Off the heat, stir in the remaining thyme, lemon juice and parsley. Season.
• Mix together the chicken, vegetables and ham in a deep 2.2litre/4 pint ovenproof dish, preferably with a rim or lip. Pour over the sauce and leave to cool slightly. Preheat the oven to 200C/gas 6/fan 180C.
• Roll out the pastry to about 5cm/2in larger than the top of the dish. Cut a 2.5cm/1in strip from all round the pastry. Brush the rim of the dish with egg and press the strip all round. Brush with egg and lift the pastry on to it, pressing the edges to seal thoroughly. Trim off excess, then mark the pastry edge all round with a fork. Make 4 small slits in the centre. Brush with egg and bake for 25-30 minutes until crisp and golden.

Steps:

• 1. Crust: Combine flour, butter, shortening, salt and sugar in a food processor. Pulse just until the mixture is crumbly and butter is broken into small pieces. Add 1/3 C ice water and pulse 3-4 times. Squeeze a little dough in your hand to see if it clumps together and is evenly moist. If not, add another TBL of water, and pulse 1-2 times more. Don't overmix so that the dough forms a ball. 2. Turn out dough on a sheet of plastic wrap. Press into a large disk, and wrap tightly in plastic wrap. Refrigerate until ready to use. 3. FILLING: Melt 2 TBL butter in large skillet over med-high heat. Add carrot, celery, leeks and tarragon and cook, stirring, until slightly softened but not browned (reduce heat if necessary to prevent browning), about 3 min. Transfer cooked vegetables to a bowl. 4. Wipe out skillet and add remaining 3 TBL butter, and melt over medium heat. Whisk in flour and cook, whisking, until the mixture bubbles and smells cooked. Do not let it brown. Whisk in 2C broth, and cook, whisking, 1 min. Whisk in cream, and cook 2-3 min, just until thickened. Season to taste with salt and pepper. If the sauce is too thick, whisk in remaining broth. 5. Heat oven to 400. Gently mix cooked vegetables, peas, chicken and sauce and pour into an 8-ounce deep pie dish. 6. Flour work surface. Remove dough from refrigerator, and cut in half. (Set aside half for another recipe.) Roll out dough, turning and flouring often, and cut a shape the size of your baking dish plus 1½ inches overlap. 7. Whisk egg in a small bowl. Brush onto rim of dish. Roll dough up onto the rolling pin, and unroll over dish, so it rests evenly on top of filling. Press overlap onto the rim and against the outside of the dish, sealing tightly. Use knife to cut 3 vent holes near center. Place on cookie sheet, and place in oven. 8. Bake 20 min then reduce temp to 375. Bake 15-20 min more, until crust is golden and filling is bubbling through vents. Let rest 10 min before serving.