Add 1 ingredient to chicken pie to make it 'utter heaven'

Few comfort foods are as beloved as a good chicken pie. Whether it's a cosy winter warmer or a hearty centrepiece for a summer lunch, this timeless dish never goes out of season. With its golden, flaky pastry and rich, creamy filling, chicken pie remains a staple in kitchens year-round, and now, one chef is sharing a simple twist that takes it to the next level.

If you want to take your next chicken pie from good to utter heaven, all you need is one ingredient, according to chef and farmer Julius Roberts. In his beloved Chicken, Leek and Tarragon Pie recipe from The Farm Table, Julius reveals that the simple addition of this aromatic herb transforms the classic comfort dish into something restaurant-worthy.

Make it rich, fragrant, and bursting with flavour. "Tarragon is the key," he said, crediting its subtle aniseed note with bringing the creamy, mustard-laced filling to life. "Buttery, flaky, fennel-spiked pastry with a mustard-heavy leek and tarragon filling...it's utter heaven."

Julius's pie starts with a whole chicken, poached in a homemade stock infused with bay leaves, onions, celery, and carrot.

That stock later becomes the luxurious base for the pie's sauce, an extra step, but one he insists makes all the difference.

"The better the chicken, the better the pie," Julius said.

The leeks and celery are gently sautéed with smoky bacon and a knob of butter until melt-in-the-mouth tender.

After adding flour to thicken, the pan is deglazed with white wine and then enriched with cream, Dijon mustard, and finally, the hero, finely chopped tarragon.

The shredded poached chicken is folded in to create a filling that's creamy, herby, and deeply savoury.

"This mix makes enough for two pies," Julius said, making it ideal for prepping ahead. "One to eat now, one to freeze for a rainy day."

Topped with golden all-butter puff pastry and a sprinkle of fennel seeds, the pie is baked until puffed and bubbling, a deeply comforting centrepiece for a family dinner or weekend feast.

Julius, who swapped London kitchens for life on a Dorset farm, has built a reputation for rustic, nourishing dishes rooted in the British countryside.

His chicken and tarragon pie has become a fan favourite among followers for its depth of flavour and satisfying texture.