Put half the butter in a large frying pan and set over high heat. When the butter is sizzling , add the chicken and cook for 2-3 minutes, turning often until browned all over. Transfer to a bowl.
Add the remaining butter to the pan and cook the leeks over medium heat for 2 minutes. Cover with a lid, reduce the heat, and gently cook for 2-3 minutes, until very soft.
Return the chicken to the pan and increase the heat to high. Sprinkle the flour into the pan and cook for 2 minutes, stirring constantly so that the flour thickly coats the chicken and leeks. Gradually add the chicken stock, stirring all the time. Bring to the boil, then stir in the cream, tarragon and parsley. Season well. Reduce the heat and gently simmer until thickened. Remove from the heat and let cool. Spoon the mixture into the pie dish.
Preheat the oven to 180C. Roll out pastry to thickness of 5mm, making sure it is more than big enough to cover the dish. Fold the dough over the top of the pie, leaving the edges to overhang. Cut several slits in the top of the pie and gently press down around the edges with the tines of a fork to seal. Brush the remaining beaten egg over the top. Put the pie dish on baking tray and cook in the preheated oven for about 30 minutes, until the pastry is golden.
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|Serving Size: 1 Serving (525g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 505 (56%)|
|Amt Per Serving||% DV|
|Total Fat 56.1g||75 %|
|Saturated Fat 22.9g||114 %|
|Monounsaturated Fat 22.7g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 224.8mg||69 %|
|Sodium 652.3mg||22 %|
|Potassium 849.5mg||22 %|
|Total Carbohydrate 51.2g||15 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 48.4g|
|Protein 47.8g||68 %|
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Calories per serving: 902
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