It’s the time of year we turn to comfort food and there is nothing better than the bowl of comfort you can find in homemade chicken pot pie.
Have you ever been curious as to what is the difference between a good chicken pot pie and a GREAT one?
One word: Tarragon
That simple herb turns it into a gourmet dish — it really “kicks it up a notch”.
Chicken Pot Pie
- Pie Crust (homemade or store bought)
- 1 pound boneless skinless chicken breasts
- 1 cup sliced carrots
- 1 cup frozen green peas
- 1 cup diced potatoes
- 1/2 cup butter
- 1/2 small onion, chopped
- 1/3 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon tarragon
- 1 3/4 cups chicken broth/stock
- 2/3 cup milk
Preheat your oven to 425.
In a saucepan, combine chicken, carrots, peas, and potato. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and tarragon. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in your crock/ramekins. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Makes 4 single serving Pot Pies.
Now, rip into it like monkeys on a cupcake!