Name: Chicken Tarragon Pot Pie
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
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

Preheat your oven to 400°F (200°C).
In a large skillet, heat olive oil over medium heat. Add the diced onion, carrots, and celery, and cook until softened, about 5 minutes.
Add the minced garlic to the skillet and cook for an additional minute until fragrant.
Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes to create a roux.
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.
Let the mixture simmer for about 5-7 minutes until it thickens slightly. Remove the skillet from the heat and set it aside.
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.
Brush the top of the puff pastry with the beaten egg to create a golden, flaky crust.
Using a sharp knife, make a few slits on the pastry to allow steam to escape during baking.
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.
Once baked, remove the Chicken Tarragon Pot Pie from the oven and let it cool slightly before serving.

Ingredients

Instructions

Nutrition Facts

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