Flaky Chicken Pot Pie with Tarragon (Gluten-Free Option)
Hummmm. I LOVE a good rich and creamy chicken pot pie. Warm flaky crust filled with sauce, chicken and vegetables makes me feel like I’m wrapped in a yummy hug. It’s right up there with chicken or tomato soup for me when I’m feeling the need for comfort food.
The only problem is I rarely eat pot pies because of how unhealthy most of them are. Many are loaded with heavy crust, cream, and lots of butter. And let’s not even get into the overcooked, mushy vegetables. Which got me thinking, why not produce a recipe for chicken pot pie that is NONE of those things.
Volia! My recipe for Chicken Pot Pie with Tarragon was born. Flaky, yummy goodness without all the guilt or heaviness.
The Chicken Pot Pie Crust
When it comes to making pot pies, everything starts with the crust. You want it to be flaky and thin, not heavy, giving the pot pie more bread than filling.
Normally, I make my own crust. BUT I’m spoiled to having readymade crusts here in Portugal that are just as good as my homemade one. And since I’ve been so busy lately, it’s easier for me to serve up this delicious comfort food using the shortcut. But if you want to make your crust, use your favorite flaky pie crust recipe. Or find my favorite one here.
If you’re watching your carbs, you can skip adding the crust on the bottom and just pop it on top. Either way is yummy!
Gluten-Free Option
For your crust, it’s easy to swap in your favorite gluten-free all-purpose flour for a gluten-free option. Do the same for the flour in the Chicken Pot Pie sauce. My favorite is Bob’s Red Mill Gluten-Free All-Purpose flour. It swaps in easily in equal parts and gives the exact same consistency. You’ll have to make adjustments based on the one you use.
How I Managed NOT to Overcook the Veggies
The way I got around overcooking the veggies in the recipe was by using a frozen mix of corn, green beans, carrots, and green peas paired with cooked meat. It’s also an excellent shortcut. Then I blanched the potatoes to al dente. It allowed the pot pie crust to get golden brown and sauce to come together without overcooking.
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Chicken Pot Pie Substitutions
If you’re not a fan of chicken, swap in beef, lamb, or pork in equal parts.
For the vegetables, use what you have on hand. Or check out my recipe for Autumn Chicken Pot Pie which uses fall veggies for more ideas. Just keep in mind their cooking times – adding faster cooking ones at the end – so as not to overcook them.
As always, veggie stock is interchangeable with the chicken. Or you can use milk if you want an even creamier sauce. Normally, I make my chicken pot pies with either milk or cream. Which made me surprised that I didn’t miss the milk in this recipe. Also, with the flour thickening the broth, it makes your Chicken Pot Pies dairy-free.
If you’re not a fan of tarragon swap in your favorite herb or a mixture. I’ve used basil, rosemary, and thyme in this recipe. They all are delicious.
Dishing Up the Chicken Pot Pie
The Chicken Pot Pies with Tarragon featured in the photos were made in a muffin tin. They were easy to eat with a fork or by picking them up. Doing it this way also makes them easy to serve up at a party. But I’ve also made them in 6-inch ramekins and a pie dish. Use whatever you have on hand and is easy.
I look forward to hearing about your cooking adventures with the recipe. Also, please let me know any substitutions or changes you made down in the comments. And of course, if you have comments, please don’t hesitate to ask.
Chicken Pot Pie with Tarragon
Ingredients
Chicken Pot Pie Filling
- 5 tbsp olive oil
- 1 leek sliced and cleaned
- 3 cloves garlic minced
- ½ cup flour
- 2.5 cups chicken stock add more if you like a thinner gravy
- 1 cup dry white wine
- 1 tbsp dried French tarragon
- 2 tsp fennel seeds
- 1 tsp ground sage
- 1 tsp dried thyme
- ½ tsp ground white pepper
- 1 tsp smoked paprika
- ½ tsp ground mustard
- 2 cups frozen mixed veggies
- 1 cup frozen peas
- 2 cups Yukon gold or red potatoes blanched to al dente
- 2 cups pre-cooked chicken breast shredded or cubed
- salt and pepper to taste
Additional Ingredients
- 1 batch of pastry dough or a readymade flaky pie crust if you want top and bottom dough, you'll need two or a double batch of pastry dough
- 1 large egg
Instructions
- Make crust before you start the potpie filling. Or use a readymade flaky pie crust.
Chicken Pot Pie Filling
- Heat olive oil in a large skillet over medium-high heat. Add the leeks and cook until they start to soften, about 4 minutes. Add garlic and cook until fragrant.
- Add flour, spices, herbs, salt and pepper to the pan. Mix well and cook for about 2 minutes, stirring constantly.
- Slowly begin adding the chicken stock about a half a cup at a time, stirring to remove any lumps. Do NOT add all of liquid at once or you will have lumps.
- Continue stirring and cooking until the gravy has thickened to your desired thickness.
- The gravy will thicken more as it cooks in the oven, so leave it a little thinner if you want a creamier pot pie.
- Once the gravy is done, remove the pan from the heat and stir in the frozen veggies, cooked chicken, and blanched potatoes.
Creating Your Pot Pies
- Preheat oven to 375 F or 200 C.
- Makes 6 servings.
- Roll out your dough onto a lightly floured surface and cut to the proper size to fit your baking dish – ramekins, pie plate, casserole dish, or muffin tin work well (photos show pot pies made in a muffin tin).
- Lightly grease the baking dish of your choice, then line with dough (if desired) or pour filling directly into dish, if you are going with the less crust option.
- Cover your dishes with the cut to size dough, sealing the edges well, cutting a lit or two to allow steam to release. Brush with egg wash.
- Place the finished dish/s into the oven and cook until bubbly and golden brown on top, about 20 minutes.
- Remove from the oven and allow to rest for at least 10 minutes before serving.