Chicken-Tarragon Pot Pie

Chicken-Tarragon Pot Pie

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Chicken Pot Pie — an American classic. The chefs at New York Times Cooking have added a unique ingredient to give this classic dish a kick. Tarragon is an excellent addition to poultry and vegetables, as it packs a strong flavor. Its earthy green leaves lighten up this decadent dish, while injecting distinctive anise flavor. An abundance of fresh vegetables, juicy tarragon-flavored chicken and creamy filling, encased inside a flaky-buttery pastry crust, makes for a delicious, family-friendly meal any night of the week.

  • Est. Cooking Time: 1.5 hr
  • Allergens: Dairy, Egg, Wheat
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Grigio
  • Stout

INGREDIENTS:

  • Chicken Stock Concentrate
  • Butter
  • Whipping Cream
  • Egg
  • Peas
  • All Purpose Flour
  • Chicken Breasts
  • Carrot
  • Celery
  • Tarragon
  • Leeks

EQUIPMENT YOU'LL NEED:

  • 8-inch Pie Dish or Deep Baking Dish
  • Food Processor
  • Large Non Stick Sauté Pan
  • Medium Bowl

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil