Ainsley Harriott served up a tasty tarragon crusted chicken with leek and mushroom pie on Ainsley’s Food We Love.

The ingredients for the crust are: 200g plain flour, 1/4 tsp salt, 100g butter, chilled, cubed, 2-3 tbsp cold water, 1 tbsp finely chopped fresh tarragon, 1 egg, beaten with a dash of milk, to glaze and a squeeze of lemon juice.

For the filling: 4 tbsp plain flour, seasoned, 500g chicken thighs, skinless and boneless, cut into bite-size pieces, 2 chicken breast, skinless, cut into bite-size pieces, 4 tbsp light olive oil, 2 leeks, washed, sliced, 1 clove of garlic, crushed, 150g chestnut mushrooms, 1 tbsp chopped fresh parsley, zest of 1/2 lemon, 120ml dry white wine, 100ml chicken stock, 120ml double cream, salt and freshly ground black pepper.

See Ainsley’s recipes in his book titled: Ainsley Harriott’s Friends & Family Cookbook: Over 200 Reasons to Eat In available from Amazon now.