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1
Throw all the chicken parts, the celery, one carrot, the onion, the peppercorns, they bay leaves and the thyme into a large pan and submerge with cold water. Heat to a gentle simmer and leave for 30min.
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2
Pick out the breasts and the legs (set aside) but leave the rest in the pan for another 30min.
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3
Strain the veg, wings and backbone from the water and you will be left with chicken stock. Set it aside. Discard the wings and backbone.
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4
Melt some butter in a new pan and then add the flour. Cook this for 30-60s. Then add the stock a little bit at a time, until the sauce is nice and thick. Reduce to low heat and cook gently for 4-5min.
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5
Throw the leeks and the remaining carrot into the same pan with the olive oil. Then crush the two garlic cloves and throw them in too.
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6
Pour in the white wine and wait for it to reduce. Meanwhile peel the skin off of the chicken legs and breasts and rip them up into bite-sized chunks. Preheat your oven to 200C (390F).
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7
Once the wine has reduced, add in the cream, bubble it and reduce it for a few minutes. Then reduce heat to low and leave for 7-8min. Add in some freshly chopped tarragon and a squeeze of lemon juice, and of course the chicken.
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8
Roll out the puff pastry and set around your baking dish, making crimp marks on the edges. Make sure to leave enough to cover the top of the baking dish! Season with pepper and salt.
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9
Wait for the pie contents (veg, wine, cream and chicken) to cool and then pour into the baking dish, then cover the lot with a layer of puff pastry, making sure it tightly seals in the contents, and making crimp marks again.
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10
Place the baking dish into the centre of the oven for 20min.
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11
Leave to cool for 5min and serve!
