Chicken-Tarragon Pot Pie

I got a wild hair and decided to roast a chicken, for funsies. So this was a great outlet for that chicken roasting frenzy. Via NYT Recipes. [Also, if you’re curious, I loosely followed Ina Garten’s recipe for roast chicken.]

[For the crust, I used my favorite crust recipe. Since it makes a double crust, I did crust on the bottom and top of my chicken pot pie!]

FOR THE FILLING:

  • 5 tablespoons unsalted butter
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 1 cup thinly sliced leeks
  • 1 tablespoon chopped fresh tarragon
  • 1 cup frozen baby green peas
  • 4 tablespoons all-purpose flour
  • 2 ½ cups chicken broth
  • 1 cup heavy cream
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 3 cups leftover roast chicken, cut into 1/2-inch chunks
  1. Make your crust– check out the NYT recipe or my favorite one, listed above.
  2. To make the filling, melt 2 tablespoons butter in a large skillet over medium-high heat. Add carrot, celery, leeks and tarragon, and cook, stirring, just until slightly softened but not browned (reduce the heat if necessary to prevent browning), about 3 minutes. Transfer cooked vegetables to a bowl, wipe out the skillet, and place it back on the stove.
  3. Add remaining 3 tablespoons butter, and melt over medium heat. Whisk in flour, and cook, whisking, until the mixture bubbles and smells cooked. Do not let it brown. Whisk in 2 cups broth, and cook, whisking, 1 minute. Whisk in cream, and cook 2 or 3 minutes, just until thickened. Add salt and pepper. If the sauce is too thick, whisk in remaining broth.
  4. Heat the oven to 400 degrees. Add cooked vegetables and peas, chicken and sauce to 8-inch deep pie dish or other baking dish, mix gently, and taste for seasoning. [If doing a bottom crust, roll out and place in pie dish before including filling. Then place top crust and seal pie shut/crimp with a fork. See below instructions.]
  5. Flour a work surface. Remove dough from refrigerator. Roll out the dough, turning and flouring often, and cut a shape approximately the size of your baking dish plus 1 1/2 inches overlap all around.
  6. Roll dough up onto the rolling pin, and unroll over dish, so it rests evenly on top of filling. Fold the edges under and crimp.
  7. Poke tip of knife through crust to create 3 vent holes near the center. Whisk the egg with a teaspoon of cold water. Use a pastry brush to lightly coat the entire crust with egg wash. Place on cookie sheet, and place in oven.
  8. Bake 20 minutes, then reduce temperature to 375 degrees. Bake 25 to 30 minutes more, until crust is golden and filling is bubbling through vents. Let rest 10 minutes before serving.

 

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