Page 463 - YC Cooking School

6 tarragon leaves, chopped
Salt and freshly ground black pepper

500g puff pastry
Flour, for dusting
Egg wash (1 egg beaten with a little milk)

Tools

Knife
Chopping board
Mixing bowl
Large frying pan
Slotted spoon
Kitchen spoons
Large pie dish
Pastry brush

What to do:

1. Preheat the oven to 180°C (356°F).
2. Shred the chicken meat and set aside in a bowl.
3. Melt the butter in a large frying pan over a medium heat and fry the bacon until
golden and crisp.
4. Using a slotted spoon, remove the bacon from the pan and set aside.
5. To the remaining fat in the pan, add the leeks and fry for about 10 minutes or until

softened.
6. Increase the heat and add the velouté sauce to the pan.
7. Allow to boil for about a minute, then stir in the cream, lemon zest, chopped tarragon
and bacon.
8. Simmer for a few more minutes and allow to thicken just slightly. Note: The sauce
should be thick enough to coat the back of a spoon.
9. Season the sauce with salt and pepper before mixing in the shredded chicken.
10. Pour into a large pie dish and allow to cool.
11. Remove the puff pastry from the fridge and roll out on a lightly floured surface until
5mm thick.

12. Place the pastry on top of the chicken and sauce mix, pressing down the edges with a
fork to seal.
13. Make a small hole in the top of the pastry (this keeps it crispy) and brush the surface
of the pie with egg wash.
14. Bake for about 30-40 minutes or until the pastry has puffed up and is golden brown.
15. Remove from the oven and serve immediately with steamed vegetables or a light
green salad.

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