Chicken, leek & tarragon pie

Chicken, leek and tarragon pie

Easy mid-week meal, without as much fat as a normal pie!

We all love pie of some sort. Some love thick dense, jelly filled meat pies, some love a lemon and meringue pie, others like something with pastry on top, some sweet some savory. Everyone loves a bit of pie!

This is my quick, (slightly healthier) chicken, leek and tarragon pie, perfect for a mid week meal or if you have a few mouths to feed in one swoop. Try this, you will love it. I’ve used stock instead of milk and lighter /low fat soft cheese to ensure the sauce is creamy and rich.

There has been a long and quite boring debate on ‘what is a pie’ ? Does it have to have pastry on the bottom, top and sides? Is it a pie with pastry just on the top or does it just need a topping of some sort, with pastry as a base to make it a pie? Frankly, I don’t care and it’s a pointless argument, as long as you enjoy it, call what you want and stick a middle finger up at the wanna be purists whilst mumbling a reply with a mouth full of your favourite pie !

 How to make

Serves four very HungryMen and six normal people, I suggest a side of creamy mash.

1) Cut your chicken into bite size lumps, leeks into 1cm wide circles, finely chop your garlic, slice your onion, trim and chop your green beans.

2) Sweat off the onion for two minutes over a medium heat in a thick based high sided pan / saucepan of some sort. Then add the garlic and cook for one minute

3) Add the chicken and seal it – you are not looking for colour on the chicken, just to seal the meat.

4)Add the leeks, give it all a good stir then evenly sprinkle over the flour. You need to keep stirring as raw flour can be bitter and leave a nasty after taste, so cook it out slightly.

5) Add half the chopped tarragon, salt and pepper. If you don’t have tarragon, thyme will work well or fresh oregano (dried thyme can be a bit strong and over powering)

6) After around two minutes of stirring the lot add the stock in three goes, stirring constantly, now turn up the heat. Bring to a simmer and let it cook for around ten minutes, it will now start to thicken.

7) Take off the heat and and warm the oven to 180 celsius, after about five minutes add the soft cheese MAKE SURE IT IS OFF THE HEAT and cooled to tepid before adding, give another good final stir and it should now look all silky and taste damn good.


If you try adding dairy products at a high heat there is a good chance that the sauce will split

8) Add the rest of the tarragon along with the green beans and tip into a pie tray, vessel of any kind with around two inch high sides.

9) Run some beaten egg on the lip of the tray and layer over the pastry, trim the sides making sure its sealed all the way round. Glaze with the beaten egg and decorate if you wish, using the left over pastry. Always something good to get the kids to do!

10)Bake in the middle of the oven for around 20 minutes, check after around 15 minutes as you may need to turn it round if the pastry looks like it’s browning too much on one side.

Once cooked let it rest for a minute or two out of the oven and dive in.



Email *

Ingredients €0.00 (5 Servings)

  • Chicken breast cut into chunks 4 units
  • Leeks cut into 1cm rings 2 units
  • Tarragon - small packet / 3 sprigs fresh, chopped units
  • Green beans chopped into 2 or 3 cm bits 150 gs
  • Light soft cheese (philly type) half a normal pot .5 units
  • Flour all purpose 2 tsps
  • Chicken stock 700 mls
  • Sea / Maldon salt 1 tsp
  • Black pepper 2 tsps
  • Lighter puff pastry (ready rolled) cut to fit over your tray/tin 1 unit
  • Egg beaten, to glaze the pastry 1 unit
  • Garlic bulb finely chopped 2 units
  • Red onion sliced 1 unit

Tags: , , ,

Comment 6 Replies

Your Information

  1. D Bird Reply

    Looks very tasty. Will make that this evening.

    • One Hungry Man Reply

      So easy to make, good value when have lots of mouths to feed. Some stores also sell low fat puff pastry, ask when at your local store.

  2. vIv Reply

    Perfect supper dish. Would this work as well if you reduced ingredients to make a smaller pie?

    • One Hungry Man Reply

      Hello Viv, yes it would! I would just half them and if have little pie dishes make a few ‘one person pies’ up and freeze them, will last a month or so in the freezer. If it’s the weekend, add real cream and milk instead of stock and polish of with some vino!

      • vIv Reply

        Excellent! I’ll try that. Like the idea of using mixture with sweet potato or pasta.

    • One Hungry Man Reply

      I meant to add; I also had some of the mixture left over, so I used it the next day on a baked sweet potato, was very tasty indeed, or mix with some pasta!