90 minutes
A comforting and savory pot pie with a flaky crust, aromatic tarragon, and a creamy chicken filling.
cups
Unsalted Butter, cold, cut into pieces
tablespoons
Vegetable Shortening, cold
tablespoons
teaspoons
teaspoons
cups
Carrots, chopped
cups
Celery, chopped
cups
Leek, thinly sliced
cups
Tarragon, chopped
tablespoons
cups
cups
to taste
Frozen Baby Green Peas
cups
Leftover Roast Chicken, cut into 1/2-inch chunks
cups
Egg, beaten with a bit of water
each
1. Prepare the Crust
Place 2 cups of all-purpose flour, 14 tablespoons of cold unsalted butter (cut into pieces), 1 tablespoon of cold vegetable shortening, a scant 1/2 teaspoon of salt, and a scant 1/2 teaspoon of sugar into the food processor. Pulse until resembling coarse crumbs. Gradually add about 1/3 cup of ice water, pulsing until dough holds together. Turn out onto a work surface, form into a disk, wrap in plastic, and chill.
2. Cook the Vegetables
Melt 2 tablespoons of butter in a large skillet over medium heat. Add chopped carrots, celery, and thinly sliced leeks, cooking until just softened, about 3 minutes. Stir in freshly chopped tarragon.
3. Make the Sauce
In the same skillet, melt 3 more tablespoons of butter and whisk in 4 tablespoons of flour to create a roux. Cook until golden, then pour in chicken broth, stirring continuously. Whisk in heavy cream, season with salt and freshly ground black pepper, and let simmer until thickened.
4. Assemble the Pie
Preheat oven to 400 degrees Fahrenheit. Combine cooked vegetables, frozen baby green peas, and leftover roast chicken in a pie dish. Pour the creamy sauce over the mixture. Roll out chilled dough and cover the dish, crimping edges. Cut slits on top and brush with egg wash.
5. Bake the Pot Pie
Bake the pie for 20 minutes at 400 degrees, then lower the temperature to 375 degrees and continue baking for an additional 25-30 minutes, until the crust is golden and the filling is bubbling. Let rest for 10 minutes before serving.
Start with the best quality chicken and fresh tarragon you can find. Organic or free-range chicken will offer richer flavor. Fresh tarragon is crucial for that distinct, anise-like aroma – don’t substitute with dried unless absolutely necessary.
When cooking the chicken, aim for a nice brown crust. This caramelization adds depth and complexity to the flavor of your filling. Use a cast-iron skillet if possible to ensure even browning.
If you're making your own crust, keep your butter cold and handle the dough as little as possible to maintain flakiness. For store-bought crusts, add a sprinkle of dried herbs or cracked pepper to enhance flavor.
When sautéing onions, carrots, and celery, take your time and achieve a soft, translucent finish. This process develops sweetness and enhances the base flavors of your filling.
When making the roux, be patient. Cook it well enough to eliminate any raw flour taste, but be cautious not to brown it too much as a lighter roux is needed for a creamy sauce. Incorporate the chicken stock slowly, whisking continually to avoid lumps and to achieve a smooth, velvety sauce.
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