Chicken Pot Pie is perfect for a cold winter day, as well as one of my husband’s favorite meals. This Tarragon and Leek Chicken Pot Pie, however, elevates the basic chicken and veggie combo you’ve come to know. It balances a deeper flavor profile with the traditional homestyle taste you want in a chicken pot pie, and it’s divine!
Admittedly, I don’t usually have time to make pie crust on most nights. I serve this filling as a meal within itself or with rolls on the side, and it works fantastically. However, if you wish to make a traditional pot pie with homemade double crust, I highly recommend using Inspired Taste’s blog post and recipe on All-Butter Flaky Pie Crust.
TIP: For the chicken meat, I recommend taking the extra time to roast split breasts (bone in, skin on) first. Let them rest after they come out of the oven, then pull off the bone and shred. The meat will be much more tender, juicy, and flavorful than boneless, skinless breasts!
TIP: If you end up with leftovers, this freezes beautifully! In fact, sometimes I make it specifically as a freezer meal for later!
Chicken Pot Pie Filling
(Original recipe: New York Times)
5 TBSP butter, divided
1 C carrot, chopped
1 C celery, chopped
1 C leeks, thinly sliced
1 TBSP fresh tarragon, chopped
1 tsp fresh sage, chopped
1 tsp fresh thyme, chopped
1 cup green peas, fresh or frozen
4 TBSP all-purpose flour
1/4 C white wine
1-1/4 C chicken broth, warmed
1 C heavy cream
3 C roasted chicken breast meat, shredded
Salt and pepper to taste
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add carrot, celery, leeks, tarragon, sage, and thyme. Cook, stirring, just until slightly softened, about 3 minutes. Transfer cooked vegetables to a bowl, wipe out the skillet, and place it back on the stove.
Add remaining 3 tablespoons butter, and melt over medium heat. Whisk in flour, and cook, whisking, until the mixture bubbles. Pour in white wine; let simmer 1 minute, or just until the alcohol cooks off. Add broth and whisk until well incorporated. Fold in heavy cream.
Return cooked vegetables to the pan; add roasted chicken and peas. Add salt and pepper to taste.
Allow to simmer until the sauce has thickened, 5-10 minutes.
The filling can be eaten as is or poured into pastry and baked into a traditional pot pie. It also freezes beautifully.