CHICKEN TARRAGON POT PIE

CHICKEN TARRAGON POT PIE image

Yield 8

Number Of Ingredients 19

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Ingredients

For the crust:
2 cups all-purpose flour
14 tablespoons (1¾ sticks) cold unsalted butter, cut into pieces
1 tablespoon cold vegetable shortening
Scant ½ teaspoon salt
Scant ½ teaspoon sugar
1 egg
For the filling:
5 tablespoons unsalted butter
1 cup chopped carrot
1 cup chopped celery
1 cup thinly sliced leeks
1 tablespoon chopped fresh tarragon
1 cup frozen baby green peas
4 tablespoons all-purpose flour
2½ cups chicken broth
1 cup heavy cream
Salt and freshly ground pepper
3 cups leftover roast chicken, cut into ½-inch chunks.

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.