Delicious Chicken and Vegetable Pot Pie with Fennel and Tarragon

Ingredients

- 2 tablespoons butter
- 1 cup leeks, cleaned and sliced
- 1 cup fennel bulb, thinly sliced
- 1 cup carrots, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh tarragon, chopped
- 2 tablespoons Wondra flour
- 2 cups chicken stock
- 1/4 cup cream sherry
- Salt, to taste
- Pepper, to taste
- 1 parmesan rind
- 2 cups cooked chicken, shredded
- 1 cup peas
- 1 cup pearl onions, peeled
- 1 sheet puff pastry, thawed
- 1 egg, beaten

Instructions

1. Melt Butter and Sauté Aromatics
- In a large skillet over medium heat, melt the butter.
- Add the leeks, fennel, and carrots. Sauté until softened and fragrant, about PT10M or 10 minutes.

2. Add Flavorings
- Stir in the minced garlic and fresh tarragon. Cook for an additional PT2M or 2 minutes.

3. Make the Roux
- Sprinkle the Wondra flour over the vegetables, stirring to coat evenly.
- Cook, stirring constantly, for PT2M or 2 minutes until the flour is well incorporated.

4. Prepare the Sauce
- Gradually add the chicken stock while stirring to prevent lumps.
- Pour in the cream sherry, and season with salt and pepper to taste.

5. Simmer with Parmesan Rind
- Add the parmesan rind to the skillet and bring the mixture to a gentle simmer.
- Allow the sauce to thicken, stirring occasionally, for PT10M or 10 minutes.

6. Incorporate Chicken and Vegetables
- Stir in the shredded cooked chicken, peas, and pearl onions. Remove the parmesan rind.
- Cook until everything is heated through, about PT5M or 5 minutes.

7. Prepare and Bake the Pot Pie
- Preheat the oven to 400°F.
- Transfer the chicken and vegetable mixture to a baking dish.
- Drape the puff pastry over the top, trimming any excess.
- Brush with beaten egg to ensure a golden crust.

8. Bake
- Place the baking dish in the preheated oven and bake until the puff pastry is golden and flakey, approximately PT20M or 20 minutes.

9. Serve
- Allow the pot pie to rest for a few minutes before serving to enhance flavors and firm up slightly.

Preparation & Cooking Times

- Preparation Time: PT20M
- 20 minutes
- Cooking Time: PT50M
- 50 minutes

Total Time

- PT1H10M
- 1 hour and 10 minutes

Type of Dish

- Dinner

Keywords

- Chicken Pot Pie
- Fennel
- Tarragon
- Puff Pastry
- Comfort Food
- Leeks
- Cream Sherry
- Savory Pie
- Dinner Recipe
- Homemade Pie

Recipe Yield

- Serves 4 adults

Calories

- Total Calories: 1,620 calories

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