French tarragon chicken pot pie
Add a bit of French flair to this classic comfort dish with a good white wine, the quintessential French herb tarragon and a puff pastry crust. Prepared in my favorite Staub 10” Cast Iron Fry Pan for easy preparation from stove top to oven finishing.
2 8×10 sheets of puff pastry, cut into triangles.
cooked chicken, shredded
2 cups white creamer potatoes, unpeeled, cut into 1 inch pieces -leaving the skin adds a rustic touch
6 small shallots, peeled and cut in half, lengthwise.
3 celery ribs, sliced into 1 inch pieces.
3 tablespoons butter
3 tablespoons olive oil
1/4 cup flour
1 teaspoon dried tarragon
1/2 cup dry white wine
2 cups chicken stock
1/2 cup heavy cream
3 tablespoons italian flat leaf parsley, course chopped
1 egg yolk
sea salt and pepper to taste
Preheat oven to 375 degrees F
In a Staub 10” cast iron fry pan over medium heat, saute the shallots until soft and translucent-not browned. Remove from the pan and set aside. Add the butter and olive oil to the pan cook until butter is melted. Stir in the flour to create a roux and let cook for about one minute.
While whisking, add the white wine and tarragon. Let simmer for one minute. Increase the heat to high and whisk in chicken stock to create a smooth sauce. Let the sauce come up to a rapid boil, reduce the heat to medium low and add the heavy cream. Let the sauce simmer for 10 minutes. Stir in chicken, shallots, vegetables and parsley. Add sea salt and pepper to taste.
Remove from heat. Careful layer the puff pastry triangles over the filling. Beat one Egg yolk with one tablespoon of water. Using a pastry brush gently brush egg wash over the puff pastry triangles.
Bake in a preheated oven 30-40minutes until puff pastry is golden brown and the filling bubbly. Remove from the oven and allow to cool for about 10 minutes.
Serve in shallow bowls and garnish with fresh tarragon, Makes four generous servings
On classic French Roux: a fat is heated in a pot or pan, melting it if necessary. Then the flour is added. The mixture is heated and stirred until the flour is incorporated, and then cooked until at least the point where a raw flour taste is no longer apparent and the desired colour has been reached. The final colour can range from nearly white to nearly black, depending on the length of time it is heated and its intended use. The end result is a thickening and flavoring agent.