Sophie's Chicken, Leek & Tarragon Pie

This is my ultimate comfort food, a "hug on a plate" that transforms simple leftovers into a golden, bubbling masterpiece. It uses high-quality puff pastry to save time without sacrificing that crucial crunch.

• Prep time: 15 mins

• Cook time: 35-40 mins

• Serves: 4 - 6

Ingredients:

• The Filling:

  • 2 large leeks, washed and sliced into rounds

  • A good dollop of butter (approx. 40g)

  • 1 heaped tablespoon plain flour

  • 3 ladles of chicken stock (approx. 300ml - 350ml)

  • Leftover roast chicken, chopped or torn into chunks (approx. 400g)

  • Fresh tarragon, a generous handful, chopped

  • 4 tbsp double cream

  • Maldon sea salt and freshly cracked black pepper

• The Topping:

  • 1 sheet of all-butter puff pastry (ready-rolled)

  • 1 egg, beaten (for the wash)

Method:

1. Sauté the Leeks: Melt the dollop of butter in a large oven-proof skillet or pan over low heat. Add the sliced leeks, a pinch of Maldon salt, and plenty of black pepper. Cook gently for about 5 minutes until the leeks have softened and changed colour but haven't browned.

2. Make the Roux: Scatter the heaped tablespoon of flour over the leeks and stir well. Cook this for 1–2 minutes to cook out the raw flour taste.

3. Create the Sauce: Gradually add the chicken stock, one ladle at a time. Stir continuously as it bubbles and thickens into a glossy sauce.

4. Combine the Flavor: Remove the pan from the heat (or turn it to very low). Stir in the chopped fresh tarragon, the cooked chicken pieces, and the double cream. Stir gently until everything is coated in that luxurious, creamy sauce.

5. The Crucial Step: Take the pan off the heat and let the mixture cool slightly. This prevents the heat from melting the butter in the pastry before it hits the oven (which would lead to a soggy pastry!).

6. Preheat Oven: While the mix cools, preheat your oven to:

   • Celsius: 180°C

   • Fahrenheit: 350°F

   • Gas Mark: 4

7. Assemble: Unroll your all-butter puff pastry. Lay it directly over the skillet (or transfer the filling to a pie dish if your skillet isn't oven-safe). Trim the edges with a sharp knife. Use the offcuts to create decorative leaves or shapes and arrange them in the center.

8. Glaze: Whisk the egg in a small bowl. Using a pastry brush, generously paint the egg wash over the pastry. This ensures that signature deep-golden, glossy crust.

9. Bake: Place in the oven for 30 minutes.

10. Serve: Remove when the pastry is risen, golden brown, and making that "great crunchy sound" when tapped. Serve immediately with roast potatoes and braised peas/lettuce. Simply delicious!