Jamie Oliver

Chicken & tarragon plate pie

With baby carrots & crème fraîche

Chicken & tarragon plate pie

Serves 6
Cooks In50 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    594
    30%
  • Fat
    39.3g
    56%
  • Saturates
    12.4g
    62%
  • Protein
    27.5g
    55%
  • Carbs
    35.1g
    14%
  • Sugars
    5.6g
    6%
  • Salt
    1.32g
    22%
  • Fibre
    4.7g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Clare Knivett
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Ingredients

  • rapeseed oil
  • 1 onion
  • 1 clove of garlic
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 1 orange
  • 6 free-range chicken thighs , skin off, bone out
  • 150 g baby Chantenay carrots
  • 1 tablespoon plain flour
  • 300 ml organic chicken stock
  • 3 tablespoons half-fat crème fraîche
  • 1 bunch of fresh tarragon
  • 1 large free-range egg
  • 350 g all-butter shortcrust pastry
  • 250 g runner beans
  • 250 g peas
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Clare Knivett

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Tap For Ingredients

Method

  1. Preheat the oven to 180ºC/350ºF/gas 4. Heat 2 tablespoons of rapeseed oil in a saucepan over a medium heat. Peel, slice and add the onion with a pinch of sea salt and cook for 5 minutes. Peel and chop the garlic, add with the cumin, bay and orange zest, and cook for 3 to 4 minutes.
  2. Chop the chicken into 4cm chunks and add to the pan. Cook for 5 minutes, until sealed on all sides. Trim and add the carrots and flour, cook for a couple of minutes, then pour in the stock and crème fraîche. Stirring constantly, bring to the boil and let it simmer and thicken for a few minutes. Pick, chop and add the tarragon.
  3. Pour the pie filling onto an ovenproof dinner plate (about 26cm in diameter). Beat the egg and use it to brush the edges of the plate. Roll out the pastry to the thickness of a £1 coin and top the pie, pressing down firmly around the edges to seal. Brush with beaten egg and place in the oven for 20 minutes, until the pastry is golden and the chicken is cooked through.
  4. Meanwhile, trim and slice the runner beans into 1cm diagonal strips. Bring a small pan of salted water to the boil, add the peas and cooking for 2 to 3 minutes, then add the runner beans. Cook for a couple more minutes; drain, season and serve with your pie

Tip

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Nutrition per serving
  • Calories
    594
    30%
  • Fat
    39.3g
    56%
  • Saturates
    12.4g
    62%
  • Protein
    27.5g
    55%
  • Carbs
    35.1g
    14%
  • Sugars
    5.6g
    6%
  • Salt
    1.32g
    22%
  • Fibre
    4.7g
    -

Of an adult's reference intake