Chicken, Leek and Tarragon Pot Pie
Chicken, Leek and Tarragon Pot Pie This chicken pot pie freezes easily and is perfect for making ahead. The chicken filling includes leeks, russet potatoes and fresh tarragon, layered in a crust that can either be frozen for a future dinner or baked to enjoy the same day.
Ingredients
- 3 tbsp unsalted butter, softened
- 1/4 cup (40 g) unbleached all-purpose flour
- 4 tsp cornstarch
- 1/2 cup (125 ml) milk
- 3 cups (285 g) leeks, thinly sliced
- 2 tbsp unsalted butter
- 2 1/2 cups (625 ml) chicken broth
- 1 cup (160 g) russet potatoes, peeled and diced
- 1 1/2 cups (255 g) cooked chicken, diced (about 1/2 store-bought roasted chicken)
- 3 tbsp tarragon leaves, finely chopped (see note)
- 2 cups (300 g) unbleached all-purpose flour
- 1/2 tsp salt
- 1 cup (225 g) cold unsalted butter, thinly sliced
- 2/3 cup (150 ml) ice water
- 1 egg yolk
- 2 tbsp (30 ml) milk
Instructions
- In a bowl, combine the butter and flour. Set aside.
Chicken, Leek and Tarragon Pot Pie This chicken pot pie freezes easily and is perfect for making ahead. The chicken filling includes leeks, russet potatoes and fresh tarragon, layered in a crust that can either be frozen for a future dinner or baked to enjoy the same day.