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1
Preheat the oven to 450F.
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2
Melt 2 tablespoons of the butter in a large saute pan over medium-low heat.
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3
Add the leeks and cook, stirring frequently, until softened but not browned.
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4
Transfer to a plate and set aside.
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5
Add another tablespoon of butter to the same pan, add the mushrooms, and raise the heat to high.
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6
Sprinkle in the salt and cook for 5 to 8 minutes, or until the mushrooms release some of their liquid and begin to dry out in the pan.
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7
They should be partially browned and very fragrant.
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8
Transfer them to another plate and set aside.
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9
Build the pie in layers in either a ceramic pie pan or, if youre feeling more rustic (or more macho) in a cast-iron frying pan.
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10
Gently press the chicken down in the bottom of the pan to form an even layer and scatter the tarragon and shallot on top.
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11
Next, add the leeks, and finally the mushrooms.
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12
Set aside.
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13
In the same saute pan youve been using, melt the remaining 2 tablespoons of butter over medium-low heat.
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14
When its bubbling, use a wire whisk to mix in the flour.
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15
Cook for 1 minute, or until it begins to dry out.
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16
Add the cream, whisking all the while, and cook for another minute or so, or just until the cream bubbles.
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17
Pour the sauce over the pie, using a rubber spatula to scrape the pan and gently distribute the sauce.
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18
Add a healthy grinding of pepper before laying on the puff pastry.
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19
Once its in place, cut it to fit the pan, poke a dozen holes in it with a fork, and, using a pastry brush, brush the top with the beaten egg.
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20
Bake for 25 to 30 minutes, or until the top is beautifully browned and puffy.
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21
Let cool for 5 minutes before cutting.
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22
Bring this impressive looking pie to the table and serve it there.
