CHICKEN & TARRAGON POT PIE

By Lee

Ingredients

• Pastry for 1 pie
• 1 onion
• 1 1/2 c. sliced carrots
• 3 stalks celery, sliced
• 3 tbsp. butter
• 1 tbsp. olive oil
• 1/4 c. flour
• 1 tbsp. dried tarragon
• 2 1/2 c. chicken broth
• 1/2 c. heavy cream
• 1/3 c. white wine
• 1 1/2 c. mushrooms
• 2 c. sliced cooked chicken
• 3 tbsp. parsley
• Salt and pepper to taste

Details

Servings 4
Adapted from cooks.com

Preparation

Step 1

Parboil onion 6 minutes and carrots and celery 4 minutes, drain and set aside. In large saucepan melt butter. Stir in flour and let cook 1 minute. Add tarragon and wine. Whisk and let simmer a few seconds. Raise heat to high and gradually add broth. Whisk to create smooth sauce. Boil.

Reduce heat and add cream. Simmer 10 minutes. Stir in mushrooms. Cook 2 minutes. Fold in vegetables, chicken, salt and pepper. Simmer a few seconds and remove from heat. Place mixture in 2-quart casserole.

Preheat oven to 400°F. Center pastry dough over filling in casserole. Beat 1 egg yolk with water to make a glaze. Brush over pastry.

Bake at 400°F/180°C for 30 to 40 minutes.

Serves 4.