Recipe – Leek Chicken and Tarragon Pie

As it is National Baking Week, we wanted to share a delicious recipe you can try yourself at home! Of course, as the autumn and winter months are upon us, it had to be one which creates a hearty and tasty pie.

Richard, our talented Head Chef, has shared a wonderfully warming recipe! Let us know how it goes; we’d love to see your photos!

Leek Chicken and Tarragon Pie


200g short crust pastry

1kg diced chicken thighs dusted with cornflour

1 onion finely diced

2 carrots peeled and diced

2 cloves of garlic

1 chicken stock cube, (1 litre of water)

1 tsp dried tarragon

200ml double cream / crème fresh

Salt and pepper

50ml sunflower oil

25ml white wine

1 leek shredded


  1. Heat a large frying pan and add the oil. Fry the chicken to seal, remove from the pan and place in casserole dish.
  2. Re heat frying pan and add onions, garlic, carrots and leek. Cook until they are soft.
  3. Add tarragon and white wine, allow to reduce by half.
  4. Add chicken stock, simmer then pour over chicken in casserole dish and cook for 45 mins at 180C.
  5. Remove from oven and allow to cool. Add cream.
  6. Cover with pastry and egg wash and cook in oven at 180C for 45 minutes.
  7. Serve with wilted greens and roasted vegetables.
  8. Rejoice in the fact you’ve just created some wonderful Fordhall fayre at home, and enjoy!