Method
Make it happen
- 01
Rub butter into flour and salt. Add cold water gradually to form a dough, divide into two portions (two-thirds for base) and chill for 25 minutes.
- 02
Roll the larger portion to 3 mm and line a 23 cm deep pie dish, leaving pastry overhanging; roll the remaining dough into a lid.
- 03
Fry chicken in half the butter until lightly browned and almost cooked through, then transfer to a bowl.
- 04
Soften leeks in remaining butter for 8 minutes. Stir in flour, gradually pour in stock and milk, simmer until thick, then add chicken, tarragon and mustard. Cook until chicken is fully cooked; cool.
- 05
Heat the oven to 190°C fan. Spoon the cooled filling into the lined dish; cover with the pastry lid, crimp the edges and cut two steam vents.
- 06
Bake for 40 minutes on a preheated tray until the base and lid are crisp and golden. Rest 10 minutes before cutting.