Uploads from Chef Archie’s Easy Recipes

Currently Playing: How to make Chicken Leek Tarragon Bacon Pie - My late mom’s favourite pie 💜

PLEASE PRESS THE LIKE BUTTON 👍 PLEASE DROP ME A COMMENT IF YOU HAVE ANY INTERESTING TALES OF FAMILY FOOD HISTORY 😊 PLEASE HYPE THE VIDEO 🙏 To make the filling for a minimum of 12 pies - 9oz each 2lbs 4oz Cooked Chicken 1lb of chopped & washed leeks Handful of Chopped Fresh Parsley 6oz Butter 4oz Flour 3oz Cooked Bacon chopped 1.5 Tbspns Dried Tarragon or 3 tbspns fresh finely chopped Tarragon 25oz Chicken Stock / Broth 25oz Half Cream Half Milk Salt & Pepper to taste 1.5 batches of shortcrust pastry - the link below is for how to make my pie pastry video on the channel. That video is for 1 batch for this quantity you’ll need 1 and a half times the recipe in the video. Key Pointers * Bake pies for 30 - 40 minutes 190c / 375f * Use egg yolk for brushing for best colour crust * Add flour to make leek paste with heat off * Pie filling needs to be very thick to avoid spilling during baking * Pie base - Quarter inch thick rollout Pie top - Half inch thick Tips * Cooked Turkey works too * Frozen leeks will work but will need cooking well and have less flavour * Poach chicken legs for your meat and use the stock for your filling * If your oven is small cook 4 on each shelf to ensure even cooking of the pastry * Leave out bacon if you don’t like it - maybe sub with another veg like mushroom or sweetcorn * Sub butter with buttery spread if you like but I wouldn’t use margarine Advice * Refrigerated when cool from freshly cooked - they’ll keep for 5 days after that freeze them and try to defrost before reheating * They will reheat from frozen in a non commercial microwave but theyll need 5 - 6 minutes * Purchased Shortcrust Pastry works fine too but please have a go. If it’s your first time making pastry then do a small quantity to begin with. * Always cook pies before freezing because the additives required to cook from frozen aren’t used in my recipes and my pastry is denser than commercially mass produced pies * Double layer cling / plastic wrap before freezing to preserve the pastry texture To go with *I’ve seen folk cover with ketchup, mayo or even vinegar. You know what you like so have what you feel is okay but try the pie as it is first. *I do love a few chips (fries) and a pile of salad with this pie but some add a bit of gravy which i personally wouldn’t recommend bec the filling is cream based and the gravy wouldn’t compliment the flavours or textures. * Mom would have a little mustard on the edge of her plate - she adored Dijon that’s why I added a but to my filling. All donations which go toward maintaining the channel are gratefully accepted. 👇👇👇 buymeacoffee.com/archiepie The pie foils I used Here are the measurements Top out 109mm Top in 100mm Base 78mm Depth 33mm. To buy the pie foils UK & Europe https://amzn.eu/d/0fV58YGh To buy the pie foils USA https://a.co/d/07PdjDWM You’ll need 1 and a half batches of my fabulous pie pastry 👇Here’s the link for the video Use the quantity plus half again for a dozen pies https://youtu.be/XOsvkaO71WM?si=SnXz1djYqBlChlyP All 30 of my Pie recipes are on this playlist 👇 https://youtube.com/playlist?list=PLCRaPNSIEIZGCsL5iKi1jy3sxUEkRv9KV&si=D4jelUDPo62QwX8J My latest pie - BEEF MUSHROOM & RIOJA 👇 https://youtu.be/RXVX0LtmO9A?si=nJcLGFd9IgCN7UjR Classic Old Fashioned British Recipes on my Channel👇 https://youtu.be/fkEzUdlaHoM?si=zgDcZaPgfNgB6AJf https://youtu.be/kG_IB_ZH0OA?si=jTnNP1aRayLRnTTu https://youtu.be/V5CQwV4-jtg?si=CfTdda6S8ex7gbpj https://youtu.be/KY6aeNpPwPk?si=8vAaP-xa3V1C0ctC https://youtu.be/PGldt3BFVh0?si=cVgFtB6ALGV11Vdv https://youtu.be/3OBlGxGOvlI?si=5Ft7fCHFi60UOys_ https://youtu.be/BtLOuCeIKV0?si=yEqu2W4YwxfSkUd6 https://youtu.be/_0yIo5oGYkg?si=efbtG7CVYMfjdxQa https://youtu.be/3sA1EdfiMp4?si=c01z12_9MTzOj_D9 https://youtu.be/0AhFOV2Ozro?si=dkiKcCoi_LxBIgUC Best Wishes to everyone and THANK YOOOO 💜 Arch & Teen Camera Girl🍷🍺