This recipe uses an old and, these days, rarely used technique. it must be followed as written.

Pie Filling:

4 medium, skinless chicken breasts, cut into smallish bite size chunks.
2 medium leeks, trimmed to leave a little green leaf, washed and sliced
1 medium - large onion, sliced
1 bunch spring (green) onions, sliced on the diagonal
good handful fresh tarragon, chopped
3 cloves fresh garlic, finely chopped
1/4 cup dry sherry or Chinese cooking wine
3 oz. butter and an equal amount of olive oil, to sweat

Pastry:

This recipe is best done in individual metal dishes but is also fine in a larger pie. Good quality bought pastry is perfectly suitable.

1 quantity short crust pastry sufficient to line 12 individual dishes
1 quantity puff pastry to top the same dishes
1 egg beaten with a little milk to seal and glaze
1 kg (2.2 lbs) dried borlotti beans for baking

Sauce:

A simple bechamel with the addition of either 1/2 cup of strong chicken stock or a proprietary booster (soup base) along with cracked black pepper and rock salt

3 oz. salted butter
3 oz. all-purpose flour
approx. 3/4 pint milk (this may vary)
1/2 cup strong chicken stock (or other)
cracked black pepper and rock salt, to taste

PIE FILLING:

Melt butter with olive oil over gentle medium heat until butter nearly stops foaming. Add leeks and onion, toss to coat all with butter and oil then allow to sweat gently, stirring occasionally until nearly wilting. Add garlic and tarragon, mix well and let cook for approximately 2 minutes.

Sprinkle wine over top evenly and level the surface of the vegetables. Turn pan down to a bare simmer. Spread chicken over top of vegetables evenly, top generously with the spring onions so that no chicken is showing, cover and ensure that the mix is cooking at a very slow simmer. Try very hard not to take the lid off for about 10 minutes.

When chicken is white, mix all ingredients together and gently separate chicken pieces which will have lightly stuck together. Allow to cook uncovered for 2-3 more minutes, uncovered, then remove from heat, cover and set aside.

PASTRY:

Preheat oven to 180°C or 350°F.

Cut short crust pastry to size and line each tin with an even layer. Fill each tin with the borlotti beans and place in oven for 10 minutes. Rotate tray 180 degrees and bake for a further ten minutes. Remove, cool and take out beans.

Pastry should be a light golden colour. This stage may be done well in advance if cases are stored in a dry, well ventilated location.

BECHAMEL SAUCE:

Melt butter over low heat until just foaming. Initially using a wooden spoon, gradually add the flour, stirring constantly until a smooth paste has been achieved. Change to a whisk and begin adding milk, still stirring constantly. Shortly after each addition of milk the mixture will thicken.

As a guide, it is probably best to add the stock after the second or third addition of milk. This also applies to powdered boosters, stock cubes and etc. Continue adding milk, allowing the mixture to thicken each time before adding any more milk. Add salt and pepper to taste. The sauce should be the consistency of softly whipped cream when it has finished thickening.

ASSEMBLY:

Combine bechamel with chicken mix, mixing gently and thoroughly. Spoon into pie cases up to top of pie tins. Don't be tempted to pile it up higher as it will overflow and force its' way through the join between case and top.

Brush top edges of pie case with egg mix and place rounds of puff pastry over, using your finger or thumb to gently press top down around edge. Brush tops with egg mix and place in oven at 180°C or 350°F for 10 minutes. Rotate 180 degrees and bake for a further ten minutes or until golden to your satisfaction.

Submitted by: chefdave