Best Chicken Tarragon Pot Pie Recipes

CHICKEN POT PIE WITH EXOTIC MUSHROOMS AND TARRAGON

Steps:

• Wash the chicken under cold water. Tie the bay leaves, peppercorns, rosemary and thyme together in a piece of cheesecloth as a sachet garni. Put the chicken into a pot large enough to hold it, cover with cold water and bring to a boil. Reduce to a simmer and cook for 15 minutes, carefully skimming off any scum and grease that accumulates on the surface of the water. Add the salt, sachet garni and onion, carrot, celery and leek, return to the boil, reduce again to a strong simmer and cook for 45 minutes.
• Turn off the heat and cool the chicken in the broth in an ice water bath. When thoroughly cold, remove the chicken and strip off all of the skin and discard. Strip the meat from the bones, and shred using scrupulously clean hands and work station. Strain the liquid, discard the vegetables and the bouquet garni.
• Place the chicken broth in a 4 quart casserole and bring to the boil. Add the carrots and celery and simmer for 10 minutes. Mean put he butter in a saute pan and begin to cook the shallots over medium heat. Add the mushrooms to the pan and cook over high heat for 5 minutes .
• Add the cream to the pot over broth and vegetables and then add the Sauteed mushrooms to the pot. Simmer this for 5 minutes before adding the chicken and continuing to cook for 20 minutes. Add the tarragon and place into single serving crocks or bowls and top each one with a biscuit.
• 4 to 6 portions
• In the bowl of a mixer fitted with a paddle, combine the flour, sugar, baking powder, and salt. After the dry ingredients are thoroughly blended, add the buttermilk, cream and combine. Add the cold butter in rapid succession, combining only briefly, to leave the mixture as mealy as possible.
• Scrape this lumpy dough onto a lightly floured board and flatten gently with a rolling pin into a rectangle shape approximately 1-inch thick. Cut into 4 or 6 equal rounds. Brush a cookie sheet lightly with melted butter, place the rounds on the sheet and place the cookie sheet into the refrigerator to rest for 20 minutes, while you preheat the oven to 375 degrees. Bake the chilled shortcakes for 20 to 25 minutes, or until they are nicely browned.
• 4 to 6 ( 4-inch diameter) round biscuit tops

CHICKEN-TARRAGON POT PIE

Steps:

• 3. Filling; melt 2 T butter in large skillet over medium-high heat. Add carrot, celery, leeks and tarragon, and cook, stirring, just until slightly softened (reduce the heat if necessary to prevent browning), about 3 minutes. Transfer cooked vegetables to a bowl, wipe out the skillet. 4. Melt remaining 3 tablespoons butter in skillet over medium heat. Whisk in flour, 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. Season to taste with S&P. If sauce is too thick, whisk in remaining broth. 5. Heat the oven to 400 degrees. Add cooked vegetables and peas, chicken and sauce to 8-ounce deep pie dish or other baking dish, mix gently, and taste for seasoning. 6. Flour a work surface. Remove dough from refrigerator, and cut in half. (Set aside half for another recipe.) Roll out remaining dough, turning and flouring often, and cut a shape approximately the size of your baking dish plus 1½ inches overlap all around. 7. Whisk egg in a small bowl. Brush onto rim of dish. Roll dough onto the rolling pin, and unroll over dish, so it rests evenly on top of filling. Press overlap onto the rim and against the outside of the dish, sealing tightly. Poke tip of knife through crust to create 3 vent holes near the center. Place on cookie sheet, and place in oven. 8. Bake 20 minutes, then reduce temperature to 375 degrees. Bake 15 to 20 minutes more, until crust is golden and filling is bubbling through vents. Let rest 10 minutes before serving.

CHICKEN-TARRAGON POT PIE

Steps:

• To make the crust, combine flour, butter, shortening, salt and sugar in a food processor. Pulse together just until the mixture is crumbly and butter is broken into small pieces. Pour 1/3 cup ice water into the machine, and pulse 3 or 4 times. Squeeze a little dough in your hand to see whether it clumps together and is evenly moist. If not, add another tablespoon of water, and pulse 1 or 2 times more. Don't overmix so that the dough forms a ball.
• Turn out dough on a large sheet of plastic wrap. Lift ends of plastic to gather dough together inside. Press into a large disk, and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 2 days.
• 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.
• 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.
• 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.
• 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.
• 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. 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.
• 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.

CHICKEN TARRAGON POT PIE

Steps:

• 1. Crust: Combine flour, butter, shortening, salt and sugar in a food processor. Pulse just until the mixture is crumbly and butter is broken into small pieces. Add 1/3 C ice water and pulse 3-4 times. Squeeze a little dough in your hand to see if it clumps together and is evenly moist. If not, add another TBL of water, and pulse 1-2 times more. Don't overmix so that the dough forms a ball. 2. Turn out dough on a sheet of plastic wrap. Press into a large disk, and wrap tightly in plastic wrap. Refrigerate until ready to use. 3. FILLING: Melt 2 TBL butter in large skillet over med-high heat. Add carrot, celery, leeks and tarragon and cook, stirring, until slightly softened but not browned (reduce heat if necessary to prevent browning), about 3 min. Transfer cooked vegetables to a bowl. 4. Wipe out skillet and add remaining 3 TBL 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 2C broth, and cook, whisking, 1 min. Whisk in cream, and cook 2-3 min, just until thickened. Season to taste with salt and pepper. If the sauce is too thick, whisk in remaining broth. 5. Heat oven to 400. Gently mix cooked vegetables, peas, chicken and sauce and pour into an 8-ounce deep pie dish. 6. Flour work surface. Remove dough from refrigerator, and cut in half. (Set aside half for another recipe.) Roll out dough, turning and flouring often, and cut a shape the size of your baking dish plus 1½ inches overlap. 7. Whisk egg in a small bowl. Brush onto rim of dish. Roll dough up onto the rolling pin, and unroll over dish, so it rests evenly on top of filling. Press overlap onto the rim and against the outside of the dish, sealing tightly. Use knife to cut 3 vent holes near center. Place on cookie sheet, and place in oven. 8. Bake 20 min then reduce temp to 375. Bake 15-20 min more, until crust is golden and filling is bubbling through vents. Let rest 10 min before serving.