A warm and comforting dish that brings together the delicious flavors of tender chicken, aromatic tarragon, and flaky pastry crust, this Chicken Tarragon Pot Pie is sure to become a family favorite. Perfect for cozy nights in or special gatherings, this recipe strikes the perfect balance between hearty and elegant, making it a versatile addition to your repertoire. Let’s dive into how to make this delectable dish step by step.
**Chicken Tarragon Pot Pie**
**Ingredients:**
– 2 boneless, skinless chicken breasts, cooked and shredded
– 1 tablespoon olive oil
– 1 onion, diced
– 2 carrots, peeled and chopped
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1/4 cup all-purpose flour
– 2 cups chicken broth
– 1 cup milk
– 1 teaspoon dried tarragon
– Salt and pepper, to taste
– 1 sheet of puff pastry, thawed
– 1 egg, beaten (for egg wash)
**Instructions:**
1. Preheat your oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium heat. Add the diced onion, carrots, and celery, and cook until softened, about 5 minutes.
3. Add the minced garlic to the skillet and cook for an additional minute until fragrant.
4. Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes to create a roux.
5. Slowly pour in the chicken broth while stirring continuously to avoid lumps. Then, add the milk, shredded chicken, and dried tarragon. Season with salt and pepper to taste.
6. Let the mixture simmer for about 5-7 minutes until it thickens slightly. Remove the skillet from the heat and set it aside.
7. Roll out the puff pastry sheet on a lightly floured surface to fit the size of your baking dish. Place the pastry over the chicken mixture in the skillet, tucking in any excess edges.
8. Brush the top of the puff pastry with the beaten egg to create a golden, flaky crust.
9. Using a sharp knife, make a few slits on the pastry to allow steam to escape during baking.
10. Place the skillet in the preheated oven and bake for 20-25 minutes or until the pastry is golden brown and the filling is bubbly.
11. Once baked, remove the Chicken Tarragon Pot Pie from the oven and let it cool slightly before serving.
This delightful Chicken Tarragon Pot Pie is best enjoyed hot out of the oven, with its savory filling and buttery crust creating a symphony of flavors and textures. Whether you’re looking for a comforting meal for a cozy night in or a crowd-pleasing dish for a special occasion, this recipe is sure to impress. Serve alongside a fresh salad or steamed vegetables for a complete and satisfying meal. Enjoy the warm embrace of homemade goodness with this delicious pot pie!
