Tarragon Chicken Pot Pie recipe - ingredients, nutrition and when to eat it
Tarragon chicken pot pie is made by cooking chicken and mushrooms in a cream sauce, then covering them with pastry and baking until golden.
Tarragon chicken pot pie is made by cooking chicken and mushrooms in a cream sauce, then covering them with pastry and baking until golden. Its creamy, savory filling and crisp top are brightened by tarragon’s fresh aroma. It makes a hearty dinner on a chilly evening.
Western · 55 minutes to cook
Tips: If the filling is too thin, the pastry may turn soggy as it bakes, so simmer it until it coats a spoon thickly.
Tips: Press the edges of the pastry firmly against the dish and brush a thin layer of egg wash over the top for a more golden finish.
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Ingredients (1 serving)
- Chicken thighs — 120 g
- Button mushrooms — 60 g
- Onion — 40 g
- Butter — 1 Tbsp
- Flour — 1 Tbsp
- Chicken broth — 80 ml
- Milk — 50 ml
- Heavy cream — 30 ml
- Tarragon — 1 tsp
- Salt — 0.5 tsp
- Ground black pepper — 0.3 tsp
- Puff pastry — 100 g