Chicken, Leek and Tarragon Pie

So-so. The tarragon was far too strong; because we used dried instead of fresh, that may be our fault entirely, as it's then hard to estimate the correct quantity. We used a little more than a teaspoon, I think; half a teaspoon or so is probably better.

But apart from that, the filling tasted strangely flat. It missed a depth of flavour, it tasted like a bland chicken fricassee. DH suggests that before you make the stock, you chop the chicken into pieces and roast the bones to give it more flavour. Also, you could add fried bacon to add more depth. Chicken with tarragon is of course a classic; but I'm not quite sure if leek is an ideal pairing, it's too diffident. At the moment I can only come up with broccoli, but I'm sure there must be other options.

We made progress with the pie pastry. We made 1.5 times the quantity of pastry, which should have meant 1.5 eggs; instead, we used 2 eggs but 1 tbsp less water. It turned out just as delicious as the previous attempts, but a lot more subtle and easier to handle. We think it might be due to different levels of gluten in the flour as discussed a few months ago.

Edited a day later: DH suggests oyster mushrooms, or well-fried onion rings, or perhaps even chopped chicken livers to deepen the flavour. Or a combination of the above.