Chicken Pot Pie Ragu

By ccavaletti

Ingredients

• 3 Tbsp butter
• 1/4 c panko
• 2 small carrots, quartered lengthwise and sliced
• 2 leeks, white and light-green parts only, thinly sliced
• 2 cloves garlic, finely chopped
• 1 tsp flour
• 1 c heavy cream
• 3/4 c chicken stock
• 1 lb boneless, skinless chicken thighs, cut into 1/2-inch cubes
• 1/2 c frozen peas
• 1-1/2 tsp chopped fresh tarragon
• 12 oz extra wide egg noodles
• I doubled this recipe, but there were too many noodles. Maybe a bag and a half would have been fine.

Details

Servings 4

Preparation

Step 1

In a large skillet, melt 1 Tbsp butter over medium heat. Add the panko, season with salt and pepper and cook, stirring occasionally, until browned, about 3 minutes; transfer to a small bowl.

In the same skillet, melt the remaining 2 Tbsp butter over medium. Add the carrots, leeks, and garlic; season. Cook over medium, stirring occasionally until the vegetables start to soften, about 3 minutes.

Add the flour and stir until the vegetables are coated, 2 minutes.

Add the cream and stock and bring to a boil. Cook over medium heat, stirring occasionally, until the liquid is reduced by half, about 8 minutes.

Add the chicken, peas and 3/4 tsp tarragon. Cook the ragu over medium-low heat, stirring occasionally, until the chicken is cooked through, about 8 minutes; season.

Meanwhile, in a large pot of boiling, salted water, cook the needles to al dente; drain.

Return to the pot and toss with the ragu; season.

Divide the pasta among bowls and top with the toasted panko and the remaining 3/4 tsp tarragon.

From Everyday with Rachael Ray, November 2016.