Tuesday, February 27, 2018

Leek and Tarragon Chicken Pot Pie

I’m suppose to make this Leek and Tarragon Chicken Pot Pie in my cooking class at the end of the month. I thought I’d get a heads up and see what I’m getting myself into, because like many of us, me included, have never made a pot pie before, especially one from scratch.

I don’t know if this recipe is exactly the one we’ll be using, but at least I’ll have some idea of what I should expect. This recipe would be great for leftover chicken. Serves 6-8 

This recipe uses a pie dish, but I don’t see why you couldn’t use ramekins for single servings. You’ll just need extra puff pastry sheets. What do you think?


2 cooked chicken breasts, cut in bite size pieces
1/3 cup butter
1 leek, cleaned and chopped
3 tablespoons flour
1 1/2 cups chicken stock
1/2 cup heavy cream
1/2 teaspoon dried tarragon or 1/4 cup fresh tarragon, lightly minced 
Salt and pepper, to taste
2 sheets of frozen puff pastry, thawed
1 egg, lightly whisked


Preheat your oven to 375F/

Melt butter in a saucepan then add chopped leeks and sauté until soft, about 5 minutes. Add the flour and combine, remove from heat. Gradually add in the stock, whisk until smooth, return to heat. Keep whisking until it bubbles and thickens, remove from heat. Whisk in the cream, tarragon, salt and pepper. Add in the chicken pieces and set aside to cool.

Pour the chicken mixture into a pie dish.  Brush the edge of the pie dish with the egg and lay the a sheet of puff pastry on top (if you need 2). Crimp the edges and remove any excess or cut the 2nd piece in strips and wrap around edge then crimp the sides and top together. Cut an X in the top so the steam can excape and brush the top with the egg. Bake for 30-40 minutes or until it turns a golden brown. Serve hot. Yum Yum!

PS: I’ll add the cooking class recipe and hopefully a picture. I think some mushrooms would be great in this pot pie. What would you add?

Update March 24, 2018

I did not get a picture 🙁, but these are the ingredients we added:
2 cups of carrots, diced
4 teaspoons minced garlic (4 cloves)
8 oz cremini mushrooms, sliced
1 10 oz package of frozen peas 
6 tablespoons cream sherry 

The carrots need to be cooked with the leeks until they begin to soften. Then add in the garlic, mushrooms and tarragon cook for 5 minutes. Add in the sherry before the flour and scrape off the brown bits or fond on the bottom of the pot. Then add flour after sherry has evaporated and bring to boil to thicken. Once thicken add in the cream, peas and chicken. Check to see if it needs more salt before topping with puff pastry. We also used a 3 quart baking dish. 

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