I have become obsessed with Chicken Pot Pie since moving to the United States, and it’s the perfect meal for your picky family.
Tarragon Chicken Pot Pie
5 Chicken breasts, rib on, skin on
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon fresh cracked black pepper
5 tablespoons unsalted butter
3 large leeks, chopped
5 cloves garlic, crushed and minced
12 ounces baby portabella mushrooms, sliced
3 tablespoons tarragon, roughly chopped
1/3 cup all purpose flour
3 cups chicken stock
1/2 cup white wine, such as chardonnay
3/4 cup heavy cream
2 cups frozen peas
2 sheets puff pastry, defrosted
2 eggs, beaten in a bowl
6 – 8oz Ramekins
Preheat the oven to 375°F
Pat dry chicken breasts, lay on a sheet pan, drizzle with olive oil and sprinkle with salt and pepper. Bake in the oven for 25-30 minutes. Set aside, let cool, pull chicken from bone and cube into 1 inch pieces.
In a large pot or a dutch oven, over medium high heat, melt the butter. Add leeks and cook for about 8 minutes until well softened. (do not brown).
Add garlic, mushrooms and tarragon, stirring well for about 1 minute. Add flour and stir for another minute. Pour in chicken stock along with the wine. Bring to a boil, reduce to a simmer for 3 – 5 minutes until the mixture has thickened. Season to taste.
Add in cream, peas and chicken, bring to a simmer for 2 minutes, cover and set aside.
Turn up oven to 400°F. Roll out pastry on a floured surface. Using the ramekin as a guide, cut out circles and place pastry circles on a baking sheet. Repeat until you have 6.
Brush pastry with egg wash. Bake in oven for 10-13 minutes or until golden brown.
Scoop chicken mixture into ramekins and top with baked puff pastry. ENJOY!