Chicken Pot Pie with Tarragon
Creamy chicken pot pie with white meat chicken, vegetables, tarragon, and a rich gravy in a flaky crust makes the perfect comfort food meal.
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.
