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The king of the pies. The tarragon makes it. Mandatory dollop of mustard. You have to give this one a go.



1 hr


750 g (1 lb 11 oz) boneless, skinless chicken thighs

2 leeks

1 brown onion

1 x 200-g (7-oz) pack of smoked bacon rashers

fresh tarragon

plain (all-purpose) flour

560 ml (1 pint) whole milk

1 x pack of puff pastry

1 egg yolk

Dijon mustard

salt and pepper

olive oil


Preheat the oven to 180°C fan (200°C/400°F/Gas Mark 6).

Dice up the boneless chicken thighs into chunks. Brown them off in a large frying pan (skillet) with some olive oil. Remove the chicken from the pan and set aside. Don’t wash up the pan yet.

Finely slice the leeks, a brown onion and smoked bacon.

Add the bacon to the chicken pan, and fry until crispy.

Deglaze the pan with a splash of water, and then add the leeks and onion.

Fry until soft, adding a splash of water if the vegetables start catching on the pan.

Once soft, reintroduce the chicken (again). Stir it in, and then add a large handful of chopped tarragon. Stir, and then add 2 heaped tablespoons of plain flour. Mix it in, making sure the flour is absorbed by the mixture.

Pour in the whole milk, splash by splash. Keep stirring until you have a thick pie filling. Season generously with pepper, stir in 1 teaspoon of Dijon mustard and then remove the pan from the heat.

Take a pie dish. Fill it with the filling. Then lay your puff pastry on top. Trim the sides, and brush the pastry with beaten egg yolk. Add a sprinkle of salt, and then place in the hot oven for

30 minutes, or until the pastry is puffed up and golden.

Slice your pie up, and serve with a big dollop of Dijon mustard. Enjoy!

The featured recipe is from MOB Kitchen: Feed 4 or more for under £10 by Ben Lebus