1kg whole cooked chicken (you can buy a ready roasted chicken or use 550g cooked chicken meat instead)
400ml crème fraiche
2 Tbsp. fresh tarragon leaves, roughly chopped
2 Tbsp. flour
Flaked sea salt
Freshly ground black pepper
1.5 liter pie dish
For the filo topping
40g butter melted
4 filo pastry sheets (each about 32 x 38 cm) thawed if frozen
Directions
Melt the ghee in a large frying pan over a low heat, then add the onion and the crushed garlic.
Fry gently for 5-6 minutes until the onion is softened, but not coloured, stirring occasionally.
Pour the white wine and bone broth into the pan and stir well.
Simmer over a high heat, stirring constantly, until the liquid has reduced by half and thickened. Remove from the heat
Take the skin off the chicken, then strip the meat from the bones and tear into bite-sized pieces. Place these in a large bowl. Add the onion garlic mixture and spoon the crème fraiche on top. Scatter over the tarragon, sprinkle the flour on top and season with a good pinch of sea salt and plenty of freshly ground black pepper. Toss everything together until just combined, then spoon into your pie dish. Preheat the oven to 210C.
Now for the topping.
Brush a sheet of filo pastry with melted butter and cut it into 6. Scrunch up each portion with your hands and place it on top of the filling. Repeat with the remaining sheets of filo until the filling is completely covered. Bake the pie in the center of the oven for 30 minutes or until the filo pastry topping is crisp and golden brown and the filling is bubbling.
