Tarragon Chicken Pot Pie

Tarragon Chicken Pot Pie



  • 1 Recipe for pie crust (see recipe for Best Pie Crust)
  • 2 lb. cooked chopped chicken in bowl, set aside (approx. 4 chicken breasts or *1, 3lb chicken, bone in, cooked and meat removed)
  • 2 cups boiling, salted water
  • 1 ½ cup Carrots sliced ¼ inch thickness (approx. 4)
  • 2 cup zucchini, sliced ¼ inch thickness (approx. 2 small)
  • 5 tablespoons unsalted butter
  • 8 oz. (approx. 1 cup) chopped, yellow onion
  • 5 tablespoons unbleached flour
  • 1 can (14.5 oz.) canned chicken broth or 1 ¾ cups fresh chicken broth
  • 1 cup whole cream -*can be substituted for lower fat milk if desired
  • ¼ cup white wine or additional chicken broth
  • 1 TBL dried tarragon
  • 1 ½ teaspoons salt
  • ½ teaspoon freshly ground pepper

*I purchase a whole, bone in 3 lb. chicken and cook in water to yield 2 lb. chicken meat as well as fresh chicken stock/broth-see recipe for chicken stock

To prepare:

  1. Preheat oven to 350 degrees
  2. Spray 2 quart casserole dish with non-stick cooking spray; set aside
  3. Bring salted water to boil in 2 quart pot and add carrots to blanch 3 min. Add Zucchini to carrots and continue cooking 1 minute more. Drain and set aside
  4. Place butter in Dutch oven or large sauce pan and melt on med-high heat.
  5. Add onion and sauté until onion is translucent.
  6. Add flour to onion and butter, stirring constantly until flour cooks. About 2-3 minutes.
  7. Whisk in chicken broth, cream and white wine and cook until thickened.
  8. Remove from heat.
  9. Carefully stir in chicken, carrots, zucchini, tarragon, salt, and pepper to creamed mixture.  Adjust seasoning if desired.
  10. Pour chicken pie filling into prepared pan
  11. *Top with pie crust (can be refrigerated at this point and baked later)
  12. Bake at 350 for 20-25 minutes until crust is browned slightly and filling hot and bubbly.

Yield: 6 servings

Serve with a fresh green or fruit salad on a cold winter night. Delicious!

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