Roast Chicken, Bacon and Tarragon Cream Pie

Ingredients

• 1 free range chicken
• 2 large onions, cut into eighths
• 2 cloves garlic, chopped
• 1 pkt (250 g) streaky bacon, cut in to pieces
• 5 stalks celery, thinly sliced
• 6 medium carrots, peeled and thinly sliced
• 1 Tbsp (15 ml) olive oil
• 1 knob of butter
• 3 Tbsp (45 ml) chopped fresh tarragon or 2 tsp (10 ml) dried tarragon
• 2 C (500 ml) fresh cream
• salt and milled black pepper
• 1 roll (400 g) ready-made puff pastry, thawed
• 1 egg, lightly beaten

Instructions

1. 1

   Preheat the oven to 200 °C.

2. 2

   Place the chicken on a rack in a roasting tray and roast for 45 minutes. Remove from the oven and keep to one side. Leave the oven set at 200 °C.

3. 3

   In a saucepan, sauté the onions, garlic, bacon, celery and carrots in the olive oil and butter until soft.

4. 4

   Remove the meat from the chicken carcass, cut into in bite-size pieces and add the chicken and herbs to the vegetables. Stir together over a medium heat for 2 minutes. Add the cream and reduce over a medium heat, stirring occasionally, for 10 minutes. Season to taste.