Chicken Pot Pie is one of my husband’s favorite meals. It’s a recipe I want to master someday. I’m not the best baker (yet!), so decent homemade pastry continues to elude me. But I have developed a pretty killer filling! Adding tarragon, leeks, and white wine to the usual carrots and peas, this recipe balances a deeper flavor profile with the traditional homestyle taste you want in a Chicken Pot Pie.
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.
Chicken Pot Pie filling
(Original recipe: New York Times)
5 tablespoons butter, divided
1 cup chopped carrot
1 cup chopped celery
1 cup thinly sliced leeks
1 tablespoon chopped fresh (or 1 tsp dried) tarragon
1 tsp chopped fresh sage
1 tsp chopped fresh thyme
1 cup fresh or frozen green peas
4 tablespoons all-purpose flour
1/4 cup white wine
1-1/4 cups chicken broth, warmed
1 cup heavy cream
3 cups 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.
At this point, the filling can be eaten as is or poured into pastry and baked into a traditional pot pie. It also freezes beautifully.