Classic Chicken Leek and Tarragon Pithivier

Classic Chicken Leek And Tarragon Pithivier

0.0 / 5 (0 Review)

Preparation time:35 Mins

Cooking time:45 Mins

Servings:4 servings

Ingredients:

• 2 Tbsp Olive Oil
• 1.5 lbs skinless, boneless Chicken Thighs, cut into 1-inch cubes
• 1 medium Yellow Onion, finely diced
• 2 large Leeks (white and pale green parts only), thoroughly washed and sliced
• 3 cloves Garlic, minced
• 3 Tbsp All-Purpose Flour (for roux)
• 1/2 cup Dry White Wine (e.g., Pinot Grigio)
• 2 cups low sodium Chicken Stock
• 1/2 cup Double Cream (Heavy Cream)
• 2 Tbsp Fresh Tarragon, chopped finely
• Salt & Black Pepper, To taste
• 2 sheets All-Butter Puff Pastry
• 1 large Egg (for egg wash)
• 1 tsp Water (to mix with egg wash)

Instructions:

• Season chicken cubes well. Heat olive oil in the skillet over medium-high heat. Sear the chicken in batches until golden brown on all sides (do not cook through). Remove and set aside.
• Reduce heat to medium. Add onions and leeks to the skillet; cook slowly until soft and translucent (about 8 minutes). Add garlic and cook for 1 minute until fragrant.
• Sprinkle the flour over the vegetables and stir continuously for 1 minute (this is the roux). Deglaze the pan with white wine (if using), scraping up any browned bits.
• Slowly whisk in the chicken stock. Bring to a simmer, stirring until the sauce thickens significantly (about 5 minutes). Return the chicken to the sauce.
• Stir in the double cream and tarragon. Taste and adjust seasoning with salt and pepper. The sauce must be very thick now; it should coat the back of a spoon.
• Cooling Management (Critical Step): Transfer the filling immediately to a shallow bowl or tray. Cover directly with plastic wrap and refrigerate until completely cold (at least 60 minutes). This step is non-negotiable for a crisp crust.
• Prepare the Pastry Discs: Lay out the two sheets of chilled puff pastry. Cut one 10-inch circle (the base) and one 11-inch circle (the lid). Place both on the lined baking sheet.
• Fill the Base: Place the smaller 10-inch pastry disc on the lined baking sheet. Brush a 1-inch border around the edge with egg wash (egg mixed with water). Spoon the cold filling onto the centre of the base, leaving the border clear.
• Seal and Crimp: Carefully place the 11-inch pastry circle (the lid) over the filling. Press down gently around the edges to seal. Use the back of a fork to create a decorative crimped edge.
• Create the Dome and Vent: Use a paring knife to lightly score a decorative pattern across the top, avoiding cutting deep into the pastry. Cut a small steam vent (about 1/2 inch) directly in the centre.
• Egg Wash: Brush the entire surface evenly with the remaining egg wash.
• Preheat oven to 400°F (200°C).
• Bake for 20 minutes at 400°F (200°C).
• Reduce and Finish: Reduce the oven temperature to 375°F (190°C). Continue baking for another 20–25 minutes, or until the pastry is deeply golden brown, puffed up, and the filling is bubbling hot.
• Rest: Allow the Pithivier to rest for 10 minutes before slicing. This allows the internal filling to settle.

Nutrition Facts

Calories	750 kcal
Protein	45 g
Fat	48 g
Carbs	30 g
Fiber	3 g
Sugar	4 g
Sodium	650 mg

Recipe Info

Category	Main Course
Cuisine	European

Ditching the Dreaded Soggy Bottom: Why This Pie is Completely Different

Oh my gosh, who else is terrified of the dreaded soggy bottom? It is the Achilles heel of all home bakers! Today, we are tackling a dish where every single step is carefully managed to ensure flaky perfection.

Honestly, you need this recipe in your life. We are making the ultimate comfort food upgrade: the truly elegant Chicken leek and tarragon pithivier recipe .

It’s creamy, herbaceous, and stunning to look at.

Why We Need Managed Precision

I first attempted one of these beautiful pies after watching The Great British Bake Off , and let me tell you, my initial attempt looked like a collapsed football.

This is a traditional French dome pie, famous for its elegant, scored top a true show stopping controlled dome pie . While it looks incredibly advanced, it really only sits at medium difficulty.

The secret to success lies in timing and control.

The major non-negotiable step is the importance of cooling pie filling . Seriously, if you skip this or rush it, all your effort goes out the window.

If the filling is even slightly warm, it melts the butter in the raw pastry, leading directly to that watery disaster we all fear.

This recipe relies heavily on chilling time management in pastry making . Expect the active cooking time to be about 80 minutes, but you need at least 60 minutes of chill time to achieve that crisp structure.

Mastering the Moisture Barrier

We actively combat sogginess by utilizing a rigorous roux and deglazing technique savory method. This allows us to achieve thickening savory pie filling for stability long before it ever touches the pastry.

This crucial step means you can wave goodbye to how to prevent a soggy bottom pie worries forever! By following these carefully managed processes, we ensure a sturdy base.

The benefits here are huge. You get 4 generous servings of a genuinely show stopping meal that’s perfect for a sophisticated Sunday lunch.

This careful guided advanced savory pastry assembly yields not just great flavour, but incredible texture. Plus, the final temperature controlled baking precision ensures the pastry rises tall and golden brown.

We also dedicate time to Mastering puff pastry sealing techniques , making sure that gorgeous dome holds its shape while baking.

Ready to get started? Let’s look at what we need...

The Managed Meal: Ingredients and Equipment Control

Honestly, a fantastic savory pie, especially a Chicken leek and tarragon pithivier recipe , is all about control. We aren't just chucking things into a pot; we're implementing excellent kitchen management.

Getting that perfect show stopping controlled dome pie relies on treating the ingredients right.

The Essential Inventory for Flavour

Right, let's talk shopping. You don't need fancy stuff, but quality, managed ingredients make a difference. For the filling, we start with 1.

5 lbs (680 g) of boneless chicken thighs. Thighs stay juicy and forgive a little overheating, unlike breast meat. We need two large leeks, too.

Scrub those things until they are non-human vertebrae clean! If the leeks are sandy, your whole meal is ruined. Seriously.

Now, for the creaminess that holds it all together: 2 cups (480 ml) of decent chicken stock and 1/2 cup (120 ml) of double cream.

This ratio is vital for Thickening savory pie filling for stability . The goal is a sauce so thick it nearly sets up cold.

We achieve this texture using 3 Tbsp (45 g) of plain flour in our initial Roux and deglazing technique savory .

Don't skimp on this step.

Seasoning Secrets and Chilling Time

The real star here is fresh tarragon. You need 2 Tbsp chopped finely. It has that lovely, slightly anise flavour that just elevates the richness of the chicken.

If you can't get it, fresh dill is an okay swap, but it does change the character of the pie quite a bit.

We must talk about The importance of cooling pie filling . I once rushed this stage because I was starving, and the resulting pastry was the definition of How to prevent a soggy bottom pie failure.

That’s why Chilling time management in pastry making is non-negotiable. You must chill that filling for at least 60 minutes.

Cold filling means the raw puff pastry doesn't start melting before it hits the oven.

Tools for Guided advanced savory pastry assembly

You won’t need a Michelin star kitchen, thank goodness. A large, heavy bottomed skillet is essential for sautéing and building the sauce base.

The only other specialized tools are a good rolling pin and a sharp paring knife for scoring the decorative pattern.

For the structural success of our Pithivier, the pastry brush is key. When assembling, you use it for the egg wash to achieve Mastering puff pastry sealing techniques .

Make sure you cut a visible steam vent in the center! This stops internal pressure from bursting the dome. We bake this beauty first at 400° F ( 200° C) .

This initial high heat combined with Temperature controlled baking precision is how you get that incredible puff and golden crust. Don't worry about complexity; this is simple Guided advanced savory pastry assembly that anyone can ace!

G’day, mate! Today we are ditching the basic dinner plan. We are making something that looks posh, but honestly, it’s all about great organisation.

We’re tackling the stunning and comforting Chicken leek and tarragon pithivier recipe .

Getting the Engine Room Ready

Before we dive in, let’s talk stress. I used to panic about fancy pastry. But trust me, once you have your ingredients chopped and measured your essential mise en place the whole thing feels completely managed .

I learned the hard way: trying to slice a leek while the onions burn is zero fun.

The biggest secret in advanced savory pastry is patience. This is where chilling time management in pastry making comes into play. You simply cannot rush the filling.

Stage 1: The Magic of a Thick Filling

We start by building flavour. Sear your cubed chicken thighs until lovely and golden. Don't cook them through yet! Set them aside.

1. Sauté the Greens: Cook the diced onion and sliced leeks slowly until they are soft. This takes about 8 minutes .
2. The Roux and Deglazing: Sprinkle over the flour. Stir it for a minute. Then, use that dry white wine for the classic roux and deglazing technique savory . Scrape up all those tasty brown bits from the pan bottom.
3. Thicken Up: Slowly whisk in your chicken stock. Simmer until it's thick enough to properly coat the back of a spoon. We need this level of thickening savory pie filling for stability .
4. Cooling Down: Return the chicken, cream, and tarragon to the sauce. Taste and season. This is the most crucial part: The importance of cooling pie filling . Transfer it to a wide, shallow dish and refrigerate for at least 60 minutes . If it’s warm, you will get a disaster later. Trust me on this.

Stage 2: Guided Advanced Savory Pastry Assembly

Once the filling is stone cold, we move to the gorgeous show stopping controlled dome pie assembly.

1. Cut your puff pastry into two discs: one 10 inch base and one 11 inch lid.
2. Brush the edge of the smaller base with egg wash. Mound the cold filling right in the middle.
3. Place the larger disc over the top. Press down firmly to seal the edges, gently pushing air out.
4. Now, for mastering puff pastry sealing techniques . Use a fork back to crimp the border. Make sure the seal is tight!
5. Cut a 1/2 inch steam vent right in the middle, then brush the whole thing with egg wash.

Pro Tips to Prevent a Meltdown

I’ve had my fair share of pie meltdowns that moment when the crust splits, or worse, the dreaded how to prevent a soggy bottom pie dilemma.

The cold filling is your ultimate defense. It ensures the pastry has time to cook and crisp up before the filling heats up and releases steam into the bottom layer.

For the perfect colour and rise, we rely on temperature controlled baking precision . Start the oven hot at 400° F ( 200° C) for 20 minutes for that fantastic initial puff.

Then, drop the heat to 375° F ( 190° C) for the final 20 25 minutes . This slow finish prevents burning while making sure the centre is bubbling hot.

That feeling when you pull out the perfect golden dome? Pure bliss. Honestly, it’s the ultimate payoff for a well- managed process.

We did it! Your Chicken leek and tarragon pithivier recipe is finished. Seeing that shiny, show stopping controlled dome pie emerge from the oven? Pure bliss.

Honestly, knowing we successfully managed all those steps especially the crucial chilling time management in pastry making makes the victory taste even sweeter.

You should be so proud of this Guided advanced savory pastry assembly .

Plating and Post Pie Management

Serving Your Masterpiece

Now, let's talk about the big reveal. Plating this beauty is easy because the beautiful puff pastry does all the hard work for you! For me, a deep golden crust deserves to be the star.

I always serve it on a simple white plate. Make sure you let it rest for a crucial 10 minutes before slicing.

That resting time is key. It prevents the hot, creamy filling from running everywhere. Oh my gosh, I learned that lesson the hard way early in my cooking days!

What about sides? This pie is rich, isn't it? You need something sharp to cut through that butteriness. A simple green salad with a sharp lemon vinaigrette is my favourite.

If you want something heartier, buttery new potatoes or some fine green beans tossed with sea salt are classic. They make the perfect contrast to the creamy Chicken leek and tarragon pithivier recipe .

Storage and Reheating Tips

If (and that's a big if ) you have any leftovers, they keep really well! Store slices in an airtight container in the fridge for up to 3 days .

Because this filling relies on cream and chicken, good temperature controlled baking precision and swift, proper refrigeration are essential for safety.

Want to reheat it? Skip the microwave! That’s a direct ticket to a "How to prevent a soggy bottom pie" situation.

Warm it slowly in an oven set to 350° F ( 175° C) for about 15 minutes. This keeps the pastry beautifully flaky.

Twists and Adapting the Filling

You know I love a good swap! If you need a vegetarian version, ditch the chicken. Use roasted butternut squash, wild mushrooms, and maybe some spinach instead.

You might need a little extra help with Thickening savory pie filling for stability since vegetables can release more water.

Just rely on the flour in your roux. That great Roux and deglazing technique savory we used works for veggies too!

For a lighter option, you can swap half the double cream for milk. Just remember The importance of cooling pie filling applies to all versions.

If you try the variation, making sure the sauce is super thick prevents leaking and helps with Mastering puff pastry sealing techniques .

Nutrition Snapshot

Look, this is comfort food. It's meant to be satisfying! Chicken is packed with protein, and the leeks bring fiber and vitamins.

We successfully managed a delicious, satisfying meal that truly hits the spot. You nailed it!