Savory Chicken Pot Pies

This hearty Savory Chicken Pot Pie is the ultimate comfort food, perfect for chilly evenings or family dinners. The dish features tender bites of chicken breast and thighs nestled in a rich, creamy sauce loaded with pearl onions, carrots, broccoli, and mushrooms. Topped with a buttery, flaky pastry crust that bakes to a golden perfection, every spoonful offers a satisfying balance of savory flavors and textures. The addition of fresh tarragon adds a subtle herbal note that elevates the classic American staple.

Cooking Method: Baking, Boiling, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 627

Dietary: Vegan

Description

This hearty Savory Chicken Pot Pie is the ultimate comfort food, perfect for chilly evenings or family dinners. The dish features tender bites of chicken breast and thighs nestled in a rich, creamy sauce loaded with pearl onions, carrots, broccoli, and mushrooms. Topped with a buttery, flaky pastry crust that bakes to a golden perfection, every spoonful offers a satisfying balance of savory flavors and textures. The addition of fresh tarragon adds a subtle herbal note that elevates the classic American staple.

Directions

1
Preheat oven to 375°F (190°C).
2
In a large Dutch oven, heat oil over medium-high heat. Season chicken breasts and thighs with salt and pepper, then brown on all sides. Remove chicken and set aside.
3
In the same pot, add the quartered onion, celery chunk, and peeled carrot chunk. Sauté for 5 minutes until softened.
4
Return the browned chicken to the pot. Add chicken broth and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes until chicken is cooked through.
5
Remove chicken from the broth and shred or chop into bite-sized pieces. Strain the broth and discard the large vegetable chunks used for flavoring.
6
In the now-empty pot, melt 1/4 cup butter over medium heat. Whisk in flour to form a roux, cooking for 1 minute.
7
Gradually whisk in the strained chicken broth. Add pearl onions, sliced carrots, broccoli florets, and mushrooms. Stir in minced tarragon.
8
Simmer the vegetable mixture for 10-15 minutes until carrots are tender and the sauce has thickened.
9
Stir the shredded chicken back into the vegetable mixture. Season with salt and pepper to taste.
10
Pour the filling into a pie dish or divide among individual ramekins.
11
Top with the prepared pastry crust. Crimp edges to seal. Cut small slits in the top for venting.
12
Brush the top of the crust with beaten egg yolks for a golden finish.
13
Bake for 30-40 minutes until the crust is golden brown and the filling is bubbly.
14
Let cool for 10 minutes before serving.

Nutrition Facts

Servings 6 pies

Amount Per Serving
Calories 627kcal

% Daily Value *
Total Fat 30g47%
Saturated Fat 8.1g41%
Cholesterol 240mg80%
Sodium 228mg10%
Total Carbohydrate 35g12%
Dietary Fiber 3g12%
Sugars 4g
Protein 45g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/savory-chicken-pot-pies/