CHICKEN POT PIE WITH EXOTIC MUSHROOMS AND TARRAGON
Provided by Food Network
Number Of Ingredients 31
Steps:
- Wash the chicken under cold water. Tie the bay leaves, peppercorns, rosemary and thyme together in a piece of cheesecloth as a sachet garni. Put the chicken into a pot large enough to hold it, cover with cold water and bring to a boil. Reduce to a simmer and cook for 15 minutes, carefully skimming off any scum and grease that accumulates on the surface of the water. Add the salt, sachet garni and onion, carrot, celery and leek, return to the boil, reduce again to a strong simmer and cook for 45 minutes.
- Turn off the heat and cool the chicken in the broth in an ice water bath. When thoroughly cold, remove the chicken and strip off all of the skin and discard. Strip the meat from the bones, and shred using scrupulously clean hands and work station. Strain the liquid, discard the vegetables and the bouquet garni.
- Place the chicken broth in a 4 quart casserole and bring to the boil. Add the carrots and celery and simmer for 10 minutes. Mean put he butter in a saute pan and begin to cook the shallots over medium heat. Add the mushrooms to the pan and cook over high heat for 5 minutes .
- Add the cream to the pot over broth and vegetables and then add the Sauteed mushrooms to the pot. Simmer this for 5 minutes before adding the chicken and continuing to cook for 20 minutes. Add the tarragon and place into single serving crocks or bowls and top each one with a biscuit.
- 4 to 6 portions
- In the bowl of a mixer fitted with a paddle, combine the flour, sugar, baking powder, and salt. After the dry ingredients are thoroughly blended, add the buttermilk, cream and combine. Add the cold butter in rapid succession, combining only briefly, to leave the mixture as mealy as possible.
- Scrape this lumpy dough onto a lightly floured board and flatten gently with a rolling pin into a rectangle shape approximately 1-inch thick. Cut into 4 or 6 equal rounds. Brush a cookie sheet lightly with melted butter, place the rounds on the sheet and place the cookie sheet into the refrigerator to rest for 20 minutes, while you preheat the oven to 375 degrees. Bake the chilled shortcakes for 20 to 25 minutes, or until they are nicely browned.
- 4 to 6 ( 4-inch diameter) round biscuit tops
TARRAGON-CREAM CHICKEN AND POLENTA POT PIES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a deep skillet heat 2 turns of the pan extra-virgin olive oil over medium-high heat. Add chicken and lightly brown, 3 minutes, add carrots, onions, and celery as you chop. Season with salt and pepper and cook 10 to 12 minutes to soften.
- Preheat broiler. Set rack in middle of oven.
- Bring 1 cup chicken stock and 1/2 cup cream to a boil, stir in polenta and whisk, 3 minutes. Turn heat low, stir in Gruyere cheese and reserve.
TARRAGON-CREAM CHICKEN POLENTA POT PIES
Make and share this Tarragon-Cream Chicken Polenta Pot Pies recipe from Food.com.
Provided by Motley Oklahoman
Categories Pot Pie
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 1. In a deep skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the carrots, onion and celery, season with salt and pepper and cook until softened, 8 to 10 minutes. Add the peas and chicken and cook until the chicken is cooked through, about 4 minutes; set aside.
- 2. Preheat the broiler. In a small, heavy saucepan, bring 1 cup chicken broth and ½ cup cream to a boil. Add the polenta and cook, whisking, for 3 minutes. Lower the heat, stir in the gruyère until melted and set aside.
- 3. Push the chicken and vegetables off to the side of the skillet. Over medium heat, add the butter to melt, then stir in the flour; cook for 1 minute. Gradually whisk in the remaining 2 cups chicken broth and 1/2 cup cream, stir in the chicken and vegetables and bring to a simmer. Stir in the tarragon and mustard; season with salt and pepper.
- 4. Place four ovenproof soup bowls on a baking sheet and pour in the chicken mixture. Scoop some polenta on top to cover completely. Broil until the tops are browned, 2 to 3 minutes.
Nutrition Facts : Calories 854.7, Fat 70.6, SaturatedFat 31.4, Cholesterol 263, Sodium 926.1, Carbohydrate 17.3, Fiber 3.1, Sugar 4.9, Protein 37.5
SPRING CHICKEN POT PIE
Celebrate Easter with this spring chicken pot pie. It's kinder on your wallet than the traditional roast lamb, and equally enjoyable
Provided by Anna Glover
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 13
Steps:
- Season the chicken thighs with some salt and pepper. Heat the oil in a heavy-based saucepan and fry the chicken for 3-4 mins on each side until lightly golden, then transfer to a plate. Add the bacon to the pan and fry for 5 mins until golden. Tip in the leeks and fry for another 5 mins.
- Sprinkle the flour over the leeks and bacon, and stir until combined. Add the wine, if using, and bubble for a few minutes, then add the stock and stir well. Slice the chicken and return it to the pan - don't worry if it's not fully cooked through at this point, it will finish cooking in the oven.
- Stir in the crème fraîche, peas, 1 tbsp mustard and the tarragon, and bubble for a few minutes until thick and saucy. Add a splash more stock or water if it seems too thick Remove the pie filling from the heat. Whisk the remaining ½ tbsp mustard with the egg in a bowl.
- Heat the oven to 200C/180C fan/gas 6. Spoon the filling into a pie dish with a lip and use some of the egg mix to brush the sides of the dish. Unroll the pastry over the top of the pie and crimp the edges against the sides of the dish, then cut away any excess with a knife. Will keep frozen, well covered, for up to three months.
- Brush the remaining egg glaze over the pie and make a small steam hole in the middle. Bake for 40 mins until golden and puffed. Serve with buttered new potatoes and steamed greens or carrots, if you like.
Nutrition Facts : Calories 577 calories, Fat 38 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 1.6 milligram of sodium
DELICIOUS CHICKEN POT PIE
This chicken pot pie recipe takes a little time, but it is WELL WORTH IT!! This is an all-time favorite in our family. Great on a cold winter day.
Provided by vincy bramblett
Categories Savory Pies
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
- Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
- Combine broth and half and half.
- Gradually stir into vegetable mixture.
- Cook over medium heat stirring constantly until thickened and bubbly.
- Stir in salt and pepper; add chicken and stir well.
- Pour into shallow 2 quart casserole dish and top with pie shells.
- Cut slits to allow steam to escape.
- Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
Nutrition Facts : Calories 538.3, Fat 35.3, SaturatedFat 10.1, Cholesterol 14.9, Sodium 1113.7, Carbohydrate 46.9, Fiber 4.4, Sugar 3.1, Protein 8.8
CHICKEN-TARRAGON POT PIE
This recipe, which is adapted from "Julia and Jacques at Home" by Julia Child and Jacques Pépin and was featured in a New York Times article about roast chicken, makes delicious use of leftovers (it would be excellent with the Thanksgiving turkey remainders as well). It is rich, but packed with vegetables. You can substitute dried tarragon for fresh, but use less than a tablespoon, and season to taste.
Provided by Julia Moskin
Categories dinner, casseroles, one pot, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 18
Steps:
- To make the crust, combine flour, butter, shortening, salt and sugar in a food processor. Pulse together just until the mixture is crumbly and butter is broken into small pieces. Pour 1/3 cup ice water into the machine, and pulse 3 or 4 times. Squeeze a little dough in your hand to see whether it clumps together and is evenly moist. If not, add another tablespoon of water, and pulse 1 or 2 times more. Don't overmix so that the dough forms a ball.
- Turn out dough on a large sheet of plastic wrap. Lift ends of plastic to gather dough together inside. Press into a large disk, and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 2 days.
- To make the filling, melt 2 tablespoons butter in a large skillet over medium-high heat. Add carrot, celery, leeks and tarragon, and cook, stirring, just until slightly softened but not browned (reduce the heat if necessary to prevent browning), 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 and smells cooked. Do not let it brown. Whisk in 2 cups broth, and cook, whisking, 1 minute. Whisk in cream, and cook 2 or 3 minutes, just until thickened. Add salt and pepper. If the sauce is too thick, whisk in remaining broth.
- Heat the oven to 400 degrees. Add cooked vegetables and peas, chicken and sauce to 8-inch deep pie dish or other baking dish, mix gently, and taste for seasoning.
- Flour a work surface. Remove dough from refrigerator. Roll out the dough, turning and flouring often, and cut a shape approximately the size of your baking dish plus 1 1/2 inches overlap all around.
- Roll dough up onto the rolling pin, and unroll over dish, so it rests evenly on top of filling. Fold the edges under and crimp. Poke tip of knife through crust to create 3 vent holes near the center. Whisk the egg with a teaspoon of cold water. Use a pastry brush to lightly coat the entire crust with egg wash. Place on cookie sheet, and place in oven.
- Bake 20 minutes, then reduce temperature to 375 degrees. Bake 25 to 30 minutes more, until crust is golden and filling is bubbling through vents. Let rest 10 minutes before serving.
Nutrition Facts : @context http, Calories 656, UnsaturatedFat 19 grams, Carbohydrate 35 grams, Fat 50 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 27 grams, Sodium 409 milligrams, Sugar 4 grams, TransFat 1 gram
CHICKEN AND LEEK PIE
A creamy chicken pie flavoured with tarragon and topped with a puff pastry lid. A real family favourite!
Provided by william127
Time 1h20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Pre heat oven 170 (fan assisted), 190/ gas 5.
- Melt half the butter in a large frying pan,add the chicken and fry until coloured all over. Remove and set aside.
- Melt the remaining butter and fry the leeks and mushrooms for 5mins or until soft. Add the chicken and stir, sprinkle in the flour and stir well.
- Pour over the chicken stock, stir and season well. Simmer for 5mins over a gentle heat.
- Take off the heat and add the cream, stir well then add the tarragon. Stir again.
- Roll out the puff pastry. Place mixture into a pie dish and place puff pastry lid on top, crimp the edges and brush with the beaten egg. Place in pre heated oven for 30 mins or until pastry has turned golden brown. Best served with steamed new potatoes!
More about "chicken tarragon pot pie recipes"
CHICKEN PIE RECIPE WITH LEEK, TARRAGON AND BACON
From olivemagazine.com
- Put the pancetta into a large non-stick frying pan over a medium heat and fry, stirring occasionally, until starting to crisp. Tip into a bowl with the chicken.
- Reduce the heat and add the butter to the pan. Fry the garlic and leeks for 5-10 minutes or until the leeks have wilted but are still green. Stir in the mustard and tarragon.
- Take one disc of pastry and roll it out on a lightly floured worksurface to a circle a little wider than your pie tin. Roll the pastry onto the rolling pin and gently unroll it into the pie tin.
CHICKEN POT PIE WITH TARRAGON - CTV
From more.ctv.ca
Servings 4-6Category Dinner
TARRAGON CHICKEN-IN-A-POT PIES RECIPE | MYRECIPES
From myrecipes.com
4/5
- Place flour in a small bowl; slowly add milk, stirring with a whisk until well blended to form a slurry. Add the broth and wine.
- Heat oil in a large saucepan over medium-high heat; add onion and chicken. Sauté 2 minutes; stir in carrot and next 4 ingredients (carrot through pepper). Cover, reduce heat, and cook 4 minutes. Stir slurry into chicken mixture. Bring to a boil; cover, reduce heat, and simmer until thick (about 10 minutes), stirring occasionally.
- Cut rolls horizontally 1 inch from tops. Hollow out bottoms of rolls, leaving 1/4-inch-thick shells; reserve torn bread and bread tops for another use. Spoon 1 1/4 cups chicken mixture into each bread shell.
CHICKEN, LEEK AND TARRAGON POT PIE - NZ HERALD
From nzherald.co.nz
- When the butter is sizzling, add the chicken and cook for 2-3 minutes; turn often until browned all over. Transfer to a bowl.
CHICKEN AND TARRAGON PIE RECIPE - BBC FOOD
From bbc.co.uk
- Sift the flour and salt into a large bowl and rub the butter and lard into the flour until it resembles breadcrumbs.
CHICKEN-AND-LEEK PIE RECIPE - CURTIS STONE | FOOD & WINE
From foodandwine.com
- Preheat the oven to 400°. On a rimmed baking sheet, season the chicken legs with salt and pepper and drizzle with the olive oil. Roast the chicken for about 30 minutes, until browned and cooked through. Let stand until cool enough to handle. Shred the chicken, discarding the skin and bones. Reserve the pan drippings. Reduce the oven temperature to 375°.
- In a large saucepan, melt the butter. Add the onion and leek and cook over moderate heat until tender, about 5 minutes. Stir in the mustard and the flour and cook until pasty, about 1 minute. Whisk in the chicken broth, 3/4 cup of the milk, the heavy cream and the chicken pan drippings and bring to a simmer. Cook over moderate heat, stirring frequently, until thick, about 5 minutes. Stir in the shredded chicken and the tarragon and season with salt and pepper. Let stand until cool, about 30 minutes.
- Spread the chicken filling in an 8-by-11 1/2-inch baking dish. On a lightly floured work surface, roll out the puff pastry to a 9-by-13-inch rectangle. Lay the pastry over the baking dish and gently tuck in the overhanging pastry. Using a sharp knife, cut 3 slits in the top of the pastry. In a small bowl, beat the egg with the remaining 1 tablespoon of milk. Brush the egg wash over the pastry and sprinkle with the sesame seeds. Set the pie on a rimmed baking sheet and bake for about 1 hour, until the puff pastry is golden brown and the filling is bubbly. Let stand for 30 minutes before serving.
CHICKEN POT PIE WITH LEEKS AND TARRAGON - THAT SUSAN WILLIAMS
From thatsusanwilliams.com
- TO MAKE THE CRUST: Combine flour, butter, shortening, salt and sugar in a food processor. PULSE together, just until the mixture is crumbly and butter is broken into small pieces. Pour 1/3 cup ice water into the machine, and pulse 3 or 4 times. Squeeze a little dough in your hand to see whether it clumps together and is evenly moist. If not, add another tablespoon of water, and pulse 1 or 2 times more. Don't over mix so that the dough forms a ball.
- Turn out dough on a large sheet of plastic wrap. Lift ends of plastic to gather dough together inside. Press into a large disk, and wrap tightly in plastic wrap. Refrigerate until ready to use, for at least one hour, and up to 2 days.
- TO MAKE THE FILLING: Melt 2 tablespoons butter in a large skillet over medium-high heat. Add carrot, celery, leeks and tarragon, and cook, stirring, just until slightly softened but not browned (reduce the heat if necessary to prevent browning), about 3 minutes. Transfer cooked vegetables to a bowl, wipe out the skillet, and place it back on the stove.
CHICKEN, MUSHROOM AND TARRAGON POT PIE RECIPE | GOOD FOOD
From goodfood.com.au
- Season the chicken with sea salt and freshly ground black pepper. Heat half the butter in a flameproof casserole dish over medium–high heat until foaming. Add the chicken in batches and cook for 2 minutes on each side, or until seared and golden, removing each batch to a plate.
- Melt the remaining butter in the dish. Sauté the shallot and garlic for 1 minute, then add the mushrooms and cook for a further 3–4 minutes, or until the mushrooms have softened.
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