Chicken Pie Recipe With Leeks and Tarragon

The rich, shortcrust pastry crust steers this Chicken Pie Recipe With Leeks and Tarragon toward perfection.


| November 27, 2013


Newly revised, Angela Boggiano’s Pie (Octopus Publishing, 2013) offers over 100 recipes for creations both sweet and savory. Boggiano helps create perfection from such a simple idea: meat, vegetables or fruit cooked in their own juices produce the best flavors. Encase it all in a pastry crust, and these pies will impress any dining audience. The Chicken Pie With Leeks and Tarragon comes from the chapter “Home Pie.”

You can purchase this book from the MOTHER EARTH NEWS store: Pie.

Chicken Pie Recipe With Leeks and Tarragon

Serves 4-6

It’s difficult to single out the best chicken pie, but after many tried-and-tested combinations this has got to be my favorite. The tarragon and lemon provide a lovely touch of freshness.

Ingredients:

For the pastry

Amanda
1/21/2014 11:39:10 AM

Harpmary, the shortcrust pastry recipe is on the next page. The recipe list is missing flour as well as wine.


Harpmary
1/16/2014 2:34:25 PM

This recipe sounds yummy, but there are some things missing. The top says to "see below" for a short pastry recipe - but none is provided. Line 3 says "turn up the heat to high, add the wine…" Wine is not listed in the ingredient list.






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