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Chicken, Leek & Tarragon Pot Pie

Chicken, Leek and Tarragon Pot Pie

A delicious comforting recipe, ideal for a warming weekend treat. Serves 2


Pie filling:
  • 600g Springfield Organic diced Chicken leg
  • 1 small Onion,
  • diced 1 Leek, chopped
  • 2 Cloves of Garlic, minced
  • Salt & Pepper
  • 1 Heaped tsp Wholegrain Mustard
  • 1tbsp finely chopped tarragon
  • Dash of White Wine
Roux sauce:
  • 50g Butter
  • 50g Plain flour
  • 500ml Milk
  • 100ml Double cream
For the pastry:
  • 75g plain flour
  • 75g self-raising flour
  • 75g cubed butter
  • 1 cup water - Ice cold
  • 1 egg, beaten - for egg wash