Chicken Pot Pie with Tarragon-Shallot Sauce
This week I am bringing you comfort food at its absolute finest- my super tasty creamy golden puffy chicken pot pie! This isn’t your mom’s chicken pot pie. No, it’s time to trade in the frozen mixed vegetables (and the lima beans…ick) and canned soup. Fresh vegetables and herbs will make you feel fancy, while rotisserie chicken and frozen puff pastry make it simple and easy enough to whip up on a weeknight! Yes ma’am. This is just the kind of classic dinner your vintage pyrex collection was made for.
Like my Chicago-Style Deep Dish Pizza, this is another greatest hits recipe that I’ve been tweaking and adjusting for years. So, this iteration is by no means the first, and it certainly won’t be the last- but I’m stoked about where it’s at these days. Tarragon is the latest tweak- I’ve tried on all sorts of different fresh herbs and aromatics in the sauce, and while it’s always been awesome, I especially love the understated and humble flavor that tarragon lends. It has a slight, sweet licorice-ness to it that does not overwhelm like thyme or rosemary tends to, and it’s a lovely contrast to the sharpness of the grainy mustard in the sauce. I’m going to be sticking with tarragon for a while, I’ll bet.
I love that this recipe uses rotisserie chicken. As much as I love to cook, I don’t think I’ll ever make chicken as juicy or crispy or perfect as deli rotisserie chicken. And did you know that it’s cheaper to buy a rotisserie chicken than it is to purchase a raw whole chicken and cook it yourself? Magic! Can I tell you a secret? One of my favorite simple life pleasures is to bring home a hot rotisserie chicken from the store (to shred for a week of buffalo lunch pitas or this pot pie), put my groceries away, and then stand over the counter and eat allllll the crackly skin off of that chicken by myself.
Not a meat eater? Leave out the chicken and veg it up! You could toss any other vegetable into this with excellent results. Treat yo’self! This is my favorite company meal, hands-down. So easy, and a total stunner. And when we don’t share it (more often than not…), it’s a champion in the leftovers department.
- 2 c. shredded rotisserie chicken, white and dark meat
- 2 c. small potatoes, quartered or cubed
- 8 oz. white button or crimini mushrooms, stems trimmed and quartered
- 2 large carrots, sliced 1/4" thick
- 2 c. trimmed and cut green beans
- 1/4 c. butter
- 1 large shallot, finely chopped
- 3 T. minced fresh tarragon
- 1/4 c. flour
- 2 c. whole milk
- 1 t. grainy or stone ground mustard
- 2 t. sugar
- salt and pepper
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten well
- Preheat oven to 350 degrees. Spray a 8x12" or 8x8" pyrex baking dish with cooking spray.
- Shred chicken and chop/slice potatoes, mushrooms, carrots, and green beans. Place in a large bowl and set aside.
- In a large pot or dutch oven, melt butter over medium heat. Add chopped shallot and tarragon and saute until translucent, stirring frequently. Do not brown.
- Add the flour and stir until a paste forms. Continue stirring and cooking constantly for 12 minutes.
- Whisk in the milk until flour is incorporated and lumps are worked out. Bring to a simmer, and continue to whisk slowly and frequently for 5 minutes, or until the sauce becomes thick enough to coat the back of a spoon.
- Whisk in the mustard and sugar. Taste and season with salt and pepper. Reduce heat to low.
- Switch to a spoon and stir in the chicken and chopped vegetables until everything is evenly coated with sauce, then pour the chicken-veggie filling into the greased baking dish.
- Unfold the puff pastry sheet on a lightly floured surface. If you're using a 8x12" baking dish, you'll want to trim the pastry sheet to the width of the dish, then moisten one edge of the pastry strip and press gently to glue it to the end of the sheet to make a rectangle. If you are using a 8x8" dish, there's no need to trim it. [I don't recommend rolling the pastry into a longer rectangle, as this tends to flatten the dough's layers and inhibit the puffing action.]
- Gently lay the pastry over the filling. Poke a few holes in the dough (you can be decorative here!) with a fork or knife. Use a pastry brush to brush a thin layer of the beaten egg over the top.
- Bake at 350 degrees for 45 minutes to one hour. It's done when the pastry is shiny, golden, and puffed all over.
- Allow to cool 10 minutes before serving.