Chicken, leek and tarragon pie

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 6


By Jeremy Lee
From Saturday Kitchen

Ingredients

For the pastry

  • 360g/12¼oz plain flour, sifted, plus extra for dusting
  • pinch salt
  • 170g/5¾oz unsalted butter, cold and cut into small, even pieces
  • 60g/2¼oz lard, cold and cut into small, even pieces
  • 3–4 tbsp ice-cold water

For the filling

  • 1 whole chicken
  • 1 onion, chopped
  • 1 carrot, peeled and chopped
  • 1 leek, cut into chunks, plus 4 leeks, sliced
  • 2 celery sticks, chopped
  • 5 unsmoked streaky bacon rashers, chopped
  • small bunch thyme or summer savoury
  • 5 bay leaves
  • 300ml/10fl oz white wine
  • 100ml/3½fl oz double cream, plus 1 tsp to glaze
  • 1 tbsp Dijon mustard
  • 1 tbsp chopped fresh tarragon leaves
  • small bunch fresh flatleaf parsley, leaves picked and chopped
  • salt and freshly ground black pepper
  • 1 free-range egg yolk
  • 25ml/1fl oz double cream

For the greens

  • 400g/14oz any seasonal greens, chopped
  • salt and freshly ground black pepper
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