Chicken & tarragon pie with polenta crust

This pie is a feast of the senses with a healthy alternative crust.

  • 1 hr 40 mins cooking
  • Serves 6
  • Print


Polenta crust
  • 2 cup (300g) plain (all-purpose) flour
  • 1/2 cup (80g) polenta
  • 200 gram unsalted cold butter, chopped
  • 2 eggs, beaten lightly
  • 1/4 cup (60ml) ice-cold water
Chicken & tarragon pie
  • 2 tablespoon olive oil
  • 1 kilogram chicken thigh fillets, cut into 3cm pieces
  • 1 leek (500g), white part only, chopped coarsely
  • 1 kumara (orange sweet potato) (400g), chopped coarsely
  • 1/2 cup (125ml) dry white wine
  • 1/2 cup (125ml) chicken stock
  • 200 gram creme fraiche
  • 1 tablespoon plain (all-purpose) flour
  • 2 teaspoon finely chopped fresh tarragon


Chicken & tarragon pie with polenta crust
  • 1
    Make polenta pastry. Process sifted flour, polenta and butter until mixture resembles breadcrumbs. Combine egg and the water; reserve 1 tablespoon for brushing. Add remaining egg mixture to flour mixture, process until pastry begins to come together. Turn onto a work surface; knead lightly into a ball. Wrap in plastic wrap; refrigerate 2 hours.
  • 2
    Meanwhile, heat half the oil in a large frying pan over medium heat; cook chicken, in batches, until browned. Drain on paper towel. Heat remaining oil in same pan; cook leek and kumara, stirring, 3 minutes. Add wine and stock; cook, stirring occasionally, for 10 minutes, or until most of the liquid has evaporated. Remove from heat; stir in chicken, combined crème fraîche and flour, then tarragon. Cool.
  • 3
    Cut pastry in half. Roll out one half on a floured work surface until large enough to line a deep 23cm (9¼-inch) springform pan or deep pie tin. Ease pastry into pan; press into base and side. Cover; refrigerate 1 hour.
  • 4
    Preheat oven to 200°C/400°F; heat an oven tray.
  • 5
    Spoon chicken mixture into pastry case; brush pastry edge with a little of the reserved egg mixture. Roll out remaining pastry on a floured work surface until large enough to cover filling. Lift pastry onto filling; press pastry together to join. Trim edge, then press to seal with a fork. Brush top of pie with remaining reserved egg mixture; sprinkle with polenta.
  • 6
    Place pie on hot tray; bake 20 minutes. Reduce oven to 180°C/350°F; bake a further 25 minutes or until pastry is golden. Stand pie in pan for 10 minutes before serving.

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