Our chicken plate pie couldn’t be easier to rustle up, thanks to a few handy cheats. The sauce is deliciously rich and creamy thanks to a good helping of creme fraiche, and the tarragon stirred through adds a real hit of herby fragrance. Because this pie is relatively shallow you can afford to serve it up in generous slices, which the family are sure to love. Our favourite side is of course the match-made-in-heaven that is creamy mashed potatoes! Try adding finely chopped spring onions and lots of black pepper to yours, to offset the richness of this dish and you’ll be in for a treat. If there are only a couple of you eating then you’ll be pleased to know this chicken plate pie reheats beautifully the next day too – just remember to make sure the meat is hot through before tucking in.
- 1 tbsp olive oil
- 400g fresh chicken breast chunks, in 1cm (½in) pieces
- Salt and ground black pepper
- 150ml crème fraîche
- 1 tbsp thickening granules
- 1 bunch spring onions, trimmed and chopped
- 125g frozen peas
- 2 tsp tarragon leaves, optional
- 2 x 230g shortcrust pastry sheets
- 20cm enamel pie plate
Heat the oil in a frying pan and fry the chicken chunks for about 5 mins, turning them occasionally, until browned. Season well and leave to cool for 10 mins.
Set the oven to 200°C. Put a baking sheet in the oven to heat up.
Mix the crème fraîche, thickening granules, spring onion, peas and tarragon in a large bowl. Now stir in the cooled chicken.
Use one of the pastry sheets to line the pie plate. Spoon in the chicken mixture; pile it high in the middle, leaving a wide border around the edge. Brush the pastry edge with water.
Put the other pastry sheet on top and seal them together well. Trim off excess pastry and crimp the edges. Make leaf shapes from the trimmings and stick them on the top with a little water. Bake for 35-40 mins, until the pastry is a pale golden colour. This pie is great eaten warm or cold.
Use leftover roast chicken, if you prefer.