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  • The Ultimate Chicken Pie

    Foodie social media star Ben Lebus - founder of MOB Kitchen - shares his foolproof chicken pie recipe. A great way of using leftover meat from your Sunday roast (and the tarragon takes it to another level of deliciousness).

    Image credit: Haarala Hamilton

    The Almighty Mob Chicken Pie

    Serves 4

    I N G R E D I E N T S

    750 g (1 lb 11 oz) boneless, skinless chicken thighs
    2 leeks
    1 brown onion
    1 x 200-g (7-oz) pack of smoked bacon rashers
    fresh tarragon
    plain (all-purpose) flour
    560 ml (1 pint) whole milk
    1 x pack of puff pastry
    1 egg yolk
    Dijon mustard
    salt and pepper
    olive oil 

    M E T H O D  

    Preheat the oven to 180°C fan (200°C/400°F/Gas Mark 6).   

    Dice up the boneless chicken thighs into chunks. Brown them off in a large frying pan (skillet) with some olive oil. Remove the chicken from the pan and set aside. Don’t wash up the pan yet.   

    Finely slice the leeks, a brown onion and smoked bacon. 

    Add the bacon to the chicken pan, and fry until crispy.

    Deglaze the pan with a splash of water, and then add the leeks and onion.   

    Fry until soft, adding a splash of water if the vegetables start catching on the pan.   

    Once soft, reintroduce the chicken (again). Stir it in, and then add a large handful of chopped tarragon. Stir, and then add 2 heaped tablespoons of plain flour. Mix it in, making sure the flour is absorbed by the mixture.   

    Pour in the whole milk, splash by splash. Keep stirring until you have a thick pie filling. Season generously with pepper, stir in 1 teaspoon of Dijon mustard and then remove the pan from the heat.   

    Take a pie dish. Fill it with the filling. Then lay your puff pastry on top. Trim the sides, and brush the pastry with beaten egg yolk. Add a sprinkle of salt, and then place in the hot oven for

    30 minutes, or until the pastry is puffed up and golden.   

    Slice your pie up, and serve with a big dollop of Dijon mustard. Enjoy!

    Recipe from MOB Kitchen: Feed 4 or more for under £10 by Ben Lebus, published by Pavilion Books.