Indulge in the comforting embrace of a classic British dish that will warm your heart and tantalize your taste buds—Chicken and Tarragon Pot Pie! This delightful recipe combines tender shredded chicken, vibrant mixed vegetables, and the aromatic touch of fresh tarragon, all enveloped in a golden, flaky crust. Perfect for family dinners or a cozy night in, this pot pie is not just a meal; it’s a hug in a dish! With just one hour of your time, you can create a culinary masterpiece that will have everyone asking for seconds. Ready to elevate your dinner game? Let’s dive into the recipe!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: British
Serves: 6 servings
Ingredients
- 1 lb cooked chicken, shredded
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon fresh tarragon, chopped
- 1 onion, diced
- 2 cups mixed vegetables (carrots, peas)
- 1 pie crust
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This ensures that the pot pie will bake evenly and develop a golden crust.
- In a large skillet over medium heat, add a splash of oil or a small pat of butter. Once hot, add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the mixed vegetables (carrots and peas) to the skillet with the onions. Continue to sauté for an additional 5 minutes, stirring occasionally, until the vegetables are tender.
- Stir in the shredded cooked chicken to the skillet, mixing it well with the vegetables and onions.
- Pour in the chicken broth and heavy cream, stirring to combine all the ingredients. Bring the mixture to a gentle simmer, allowing it to thicken slightly, which should take about 5-7 minutes.
- Add the chopped fresh tarragon to the skillet, and season the mixture with salt and pepper to taste. Stir well to ensure the tarragon is evenly distributed throughout the filling.
- Remove the skillet from heat and let the filling cool for a few minutes while you prepare the pie crust.
- Roll out your pie crust on a lightly floured surface if necessary. You can use a store-bought crust or make your own. Ensure the crust is large enough to cover your pie dish.
- Transfer the filling mixture into a pie dish, spreading it out evenly. Carefully place the pie crust over the filling, crimping the edges to seal. Make a few slits in the top of the crust to allow steam to escape during baking.
- Place the pot pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- Once baked, remove the pot pie from the oven and let it cool for about 5-10 minutes before serving. This allows the filling to set slightly, making it easier to slice.
- Serve the Chicken and Tarragon Pot Pie warm, garnished with a sprinkle of additional fresh tarragon if desired. Enjoy your delicious homemade pot pie!
Tips
- Preheat for Perfection: Always preheat your oven to 400°F (200°C) before baking. This ensures your pot pie cooks evenly and achieves that perfect golden crust.
- Sauté with Care: When sautéing the onions, make sure they become translucent and fragrant—this step builds a flavorful base for your filling.
- Mix and Match Veggies: Feel free to add your favorite vegetables! While carrots and peas are traditional, consider adding corn or green beans for extra flavor and color.
- Thicken it Up: Allow the filling to simmer gently before adding it to the pie crust. This not only thickens the mixture but also intensifies the flavors.
- Seal the Deal: When placing the pie crust over the filling, crimp the edges well to seal in all that delicious goodness. Don’t forget to cut slits in the top for steam to escape!
- Rest Before Serving: Let the pot pie cool for about 5-10 minutes after baking. This helps the filling set, making it easier to slice and serve.
- Garnish for Flair: For an extra touch, sprinkle some fresh tarragon on top just before serving. It adds a pop of color and enhances the dish's aromatic profile!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 22g
Protein: 25g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 95mg
