Remove the meat from the chicken. Discard the skin. Chop the bones, if you can, and put them back in the cooking liquid.
Simmer for 30 minutes. Then strain, and boil down the liquid to about
Line a deep pie dish or cake tin with the short pastry. Layer the cool chicken meat, leeks, prunes and mushrooms, seasoning each layer very lightly, grating on a little lemon zest, sprinkling on a little lemon juice and a good pinch of tarragon.
Add several tablespoons reduced stock, and cover with a lid of puff pastry. Make a hole in the centre, and keep this open with a roll of stiff paper.
Brush the surface with the egg-and-milk glaze, and bake for 25 to 30 minutes at 190°C/375°F/gas mark 5. Remove from the oven.
If you want to serve the pie hot, mix the remaining egg glaze with
If I want to serve the pie cold, I allow it to cool, pour in as much liquid stock as it will take to set, and then refrigerate before slicing.
© 2000 Frances Bissell. All rights reserved.