Chicken and tarragon pie recipe
 Serve with creamy mashed potato for comfort food perfection. 500g/1lb plain flour125g/4oz unsalted butter 125g/4oz lardpinch salt1 tsp white wine vinegar1 egg, beaten 500g/1lb plain flour 125g/4oz unsalted butter 125g/4oz lard pinch salt 1 tsp white wine vinegar 1 egg, beaten 75g/3oz unsalted butter50g/2oz plain flour350ml/12fl oz whole milk, warmedsalt and freshly ground black pepper2 x 150g/5oz chicken breasts, cut into chunks125g/4oz good-quality ham, cut into strips2 large leeks5 tbsp chopped fresh tarragon 75g/3oz unsalted butter 50g/2oz plain flour 350ml/12fl oz whole milk, warmed salt and freshly ground black pepper 2 x 150g/5oz chicken breasts, cut into chunks 125g/4oz good-quality ham, cut into strips 2 large leeks 5 tbsp chopped fresh tarragon Method Sift the flour and salt into a large bowl and rub the butter and lard into the flour until it resembles breadcrumbs.Add the vinegar and enough cold water to bring the mixture together into a smooth dough.Divide the dough into two pieces, wrap in cling film and chill in the fridge for 30 minutes.Meanwhile, for the filling heat 25g/1oz of the butter in a frying pan and cook the chicken for 5-6 minutes, then add the leeks and continue to cook for a further 3-4 minutes, or until just soft. Transfer the mixture to a large bowl, then season and set aside.Melt the remaining butter in a saucepan, then add the flour and whisk to a smooth paste. Cook for a minute or two then remove from the heat and slowly whisk in the milk. Return the sauce to the heat and cook over a gentle heat until smooth and thick (do not boil). Stir in the chicken mixture, ham and tarragon. Preheat the oven to 180C/350F/gas 4.Roll one of the pieces of pastry thinly and use it to line a 25cm/10in pie plate. Trim the edges. Spoon in the chicken mixture and brush the edges of the pastry with the beaten egg. Roll the second piece of pastry out thinly and cover the pie. Seal and crimp the edges. Cut a hole in the top of the pie and brush the top with the beaten egg.Bake in the oven for 35-40 minutes. Sift the flour and salt into a large bowl and rub the butter and lard into the flour until it resembles breadcrumbs. Sift the flour and salt into a large bowl and rub the butter and lard into the flour until it resembles breadcrumbs. Add the vinegar and enough cold water to bring the mixture together into a smooth dough. Add the vinegar and enough cold water to bring the mixture together into a smooth dough. Divide the dough into two pieces, wrap in cling film and chill in the fridge for 30 minutes. Divide the dough into two pieces, wrap in cling film and chill in the fridge for 30 minutes. Meanwhile, for the filling heat 25g/1oz of the butter in a frying pan and cook the chicken for 5-6 minutes, then add the leeks and continue to cook for a further 3-4 minutes, or until just soft. Transfer the mixture to a large bowl, then season and set aside. Meanwhile, for the filling heat 25g/1oz of the butter in a frying pan and cook the chicken for 5-6 minutes, then add the leeks and continue to cook for a further 3-4 minutes, or until just soft. Transfer the mixture to a large bowl, then season and set aside. Melt the remaining butter in a saucepan, then add the flour and whisk to a smooth paste. Cook for a minute or two then remove from the heat and slowly whisk in the milk. Return the sauce to the heat and cook over a gentle heat until smooth and thick (do not boil). Melt the remaining butter in a saucepan, then add the flour and whisk to a smooth paste. Cook for a minute or two then remove from the heat and slowly whisk in the milk. Return the sauce to the heat and cook over a gentle heat until smooth and thick (do not boil). Stir in the chicken mixture, ham and tarragon. Stir in the chicken mixture, ham and tarragon. Preheat the oven to 180C/350F/gas 4. Preheat the oven to 180C/350F/gas 4. Roll one of the pieces of pastry thinly and use it to line a 25cm/10in pie plate. Trim the edges. Spoon in the chicken mixture and brush the edges of the pastry with the beaten egg. Roll one of the pieces of pastry thinly and use it to line a 25cm/10in pie plate. Trim the edges. Spoon in the chicken mixture and brush the edges of the pastry with the beaten egg. Roll the second piece of pastry out thinly and cover the pie. Seal and crimp the edges. Cut a hole in the top of the pie and brush the top with the beaten egg. Roll the second piece of pastry out thinly and cover the pie. Seal and crimp the edges. Cut a hole in the top of the pie and brush the top with the beaten egg. Bake in the oven for 35-40 minutes. Bake in the oven for 35-40 minutes. Recipe tips Substitute the chicken breasts for leftover roast chicken.