Monday, August 16, 2010

Chicken & tarragon pie in 30 minutes

Winter is all about comfort food – not the we always have time on our side. This pie, however, doesn’t take that long, pleases adults and children alike and is smart enough for a midweek dinner party.

I love the classic French combination of chicken and tarragon and have further highlighted the aniseed flavour by including fennel (in season now!) in the filling and finishing the tart off with a sprinkle of fennel seeds for crunch, aroma and, of course, flavour.

A quick word on the chicken – I’m a fan of thighs for their meatiness and flavour, however breasts can easily be substituted, just be careful you don’t overcook them.

The pie is topped with filo, instead of traditional puff pastry. I like filo because it is easy to work with, quick, incredibly forgiving … and always in my freezer.

I’ve made one big family-style pie, but the recipes work equally well as individual pies cooked in ramekins – these can be topped with filo or circles of puff pastry.

Here is a link to the recipe on my main site.

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