Yes yes, I know what you are all thinking. Another chicken pie, really??
But in all seriousness, this fusion of French and Japanese flavours is a treat, with familiar flavours playing with some new friends in a seriously umami-rich playground!
We used a pour over crust, because we feel it's considerably lower in calories than traditional pie crusts, but are well aware that it's not for everyone - feel free to substitute with puff pastry/hot water pastry/pithivier crust/whatever.
This goes exceptionally well with a simple sharp green salad and a glass of red wine. Best of all, it's healthy! —Jonathan Oettle
Pour over crust (can be substituted with any pie crust or pastry of your choice)
regular plain yoghurt
large leeks, or 4 medium, thinly sliced
skinless, boneless chicken breasts, diced into 1cm cubes
shiitake mushrooms, sliced thinly
cloves garlic, crushed
ground tarragon (blitz your dry tarragon in a spice grinder)
Preheat the oven to 190C.
Fry the onions and leeks with a little olive oil in a heavy oven proof dish over medium high heat for 10 minutes, or until soft but not colouring. Remove from the pan and set aside.
Turn the heat up to high and fry the bacon and chicken bits for 2 minutes or until just sealed.
Turn the fire down to medium, add the mushrooms, and a little water as needed to stop the stuff sticking and burning to the bottom of the pan.
Fry for another 2 minutes or until the mushrooms are softening.
Add the flour and stir well, fry for another minute to cook. Take care not to burn the flour.
Add the red wine and sugar and stir well to deglaze the bottom of the pan.
Add the miso, tarragon power and garlic, stir well to combine and return the leeks/onions to the pan. Stir well and cook for another couple of minutes, adding a little more stock/water/wine/cream if the sauce is too thick. Taste and season with salt and black pepper at this point, and set aside.
Mix all the crust ingredients together - it should be fairly pourable, if it's too thick add a little milk or water.
If cooking in your frying pan, simply pour over the crust, otherwise decant into whatever utensil you want to bake in and pour the crust over.
Bake for 25-35 minutes or so, until the crust is looking golden and delicious.