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1
To roast chickn: Place a heavy baking sheet in the oven and preheat the oven to 400F Sprinkle the chicken legs with salt and pepper and drizzle with olive oil.
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2
Once the baking sheet is hot, place the chicken legs on the baking sheet and roast in the oven for 20 minutes.
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3
Turn chicken legs over and continue roasting for a further 20 minutes or until the chicken legs are golden brown and cooked through.
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4
Set aside to cool slightly.
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5
Reserve the pan drippings on the baking sheet.
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6
Shred the chicken meat into bite-size pieces and place the pieces in a bowl.
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7
You should have about 12 ounces of chicken meat.
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8
Discard the sinew, bones and skin.
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9
To prepare the filling: Melt the butter in a heavy large saucepan over medium heat.
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10
Add the onion and leek and saute for 5 minutes or just until tender.
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11
Stir in the mustard, then the flour.
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12
Cook over low heat for 2 minutes, stirring constantly.
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13
Slowly whisk in the chicken broth, 3/4 cup of milk and the cream.
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14
Mix in the reserved pan drippings.
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15
Simmer for 5 minutes, stirring occasionally, or until the sauce thickens.
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16
Stir in the shredded chicken and tarragon.
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17
Season the chicken mixture to taste with salt and pepper.
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18
Cover and refrigerate the mixture until cold.
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19
To assemble pies: Spoon the chilled chicken mixture into a 1 1/2 quart baking dish.
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20
Roll out the sheet of puff pastry into an 11-inch square.
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21
Drape the puff pastry over the chicken mixture and press it over the rim of the baking dish to seal.
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22
Cut slits into the pastry to allow steam to escape.
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23
Mix the egg and remaining 1 tablespoon of milk in a small bowl to blend.
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24
Brush some of the egg mixture over the pie.
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25
Set the pie on a heavy baking sheet and bake for 50 minutes or until pastry is golden brown all over.
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26
Set aside for 30 minutes to cool slightly.
