Hairy Bikers' chicken and tarragon pie

(121 ratings)
Chicken and tarragon, Hairy Bikers'
Chicken and tarragon, Hairy Bikers'
  • Serves: 5-6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

The Hairy Bikers are known for their delicious, filling pies and this chicken and tarragon version is no exception


  • Small knob of butter
  • 1 tbsp sunflower oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, crushed
  • 150ml white wine
  • 1 chicken stock cube
  • 1kg whole cooked chicken (you can buy a ready-roasted one from your butcher or use 550g cooked chicken meat instead)
  • 400ml crème fraiche
  • 2 tbsp fresh tarragon leaves, roughly chopped
  • 2 tbsp plain flour
  • Flaked sea salt
  • Freshly ground black pepper
  • 1.5 litre pie dish

For the filo topping

  • 40g butter, melted
  • 4 filo pastry sheets (each about
  • 32 x 38cm), thawed if frozen


  1. Melt the butter with the oil in a large frying pan over a low heat, then add the onion and the crushed garlic. Fry gently for 5–6 minutes until the onion is softened, but not coloured, stirring occasionally.
  2. Pour in the white wine, then crumble the stock cube into the pan and stir well until it dissolves. Simmer over a high heat, stirring constantly, until the liquid has reduced by half and thickened. Remove from the heat.
  3. Take the skin off the chicken, then strip the meat from the bones and tear it into bite-sized pieces. Place these in a large bowl. Add the onion and garlic mixture and spoon the crème fraiche on top. Scatter over the tarragon, sprinkle the flour on top and season with a good pinch of sea salt and plenty of freshly ground black pepper. Toss everything together until just combined, then spoon into your pie dish. Preheat the oven to 210°C/420°F/Gas Mark 6½.
  4. Now for the topping. Brush a sheet of filo pastry with melted butter and cut it into 6. Scrunch up each portion with your hands and place it on top of the filling. Repeat with the remaining sheets of filo until the filling is completely covered.
  5. Bake the pie in the centre of the oven for 30 minutes or until the filo pastry topping is crisp and golden brown and the filling is bubbling beautifully.
Hairy Bikers' Perfect Pies cookbook

Taken from The Hairy Bikers' Perfect Pies: The Ultimate Pie Bible from the Kings of Pies (W&N; £20)

Your rating

Average rating

  • 4
(121 ratings)

Your comments


Very, very nice indeed I sautéed some mushrooms too as I was a bit low on chicken. I don't like filo so used a puff pastry top and if that was the original recipe I'd give it 5* instead of 4*


Just made and eaten this pie. I love chicken and tarragon together and this pie is no exception. I've had to make my own gluten free pastry and use a gluten free stock but was still delicious. The gluten free pastry can be very dry but splashed in plenty of gluten free gravy and it's a winner.

Robin McKenzie

I added two leeks and used puff pastry for this (only the second pie I've ever made, although I cook regularly), and it was absolutely superb. Love tarragon, so I used a load of it (a whole 20g packet from Sainsbury's, in case anybody else is wondering how much to use to create 2 tablespoons when chopped). I also used self-raising flour because that's all I had, but it didn't seem to make any difference to the end result - presumably because there's not much in there. I used a reasonable wine - £7 NZ Marlborough Sauvingon Blanc, again from Sainsbury's - as oft said by chefs, use a decent wine when cooking, you're after a lovely taste after all, so don't scrimp and use a cheap "cooking" wine. Totally delicious, I reckon better than the very similar pie that Smiths of Smithfield in London (owned by John Torode of MasterChef fame) serve in their winter menu. Thanks Hairy Bikers! You rocked my Thursday night!

Katie Kiefer-Lover Hilton

The best pie ever. Easily my favourite pie by the Hairy Bikers

comments powered by Disqus

FREE Newsletter