Chicken-Tarragon Pot Pie Recipe (2024)

I use a double pie crust; one on the bottom and one on the top because we like a lot of crust. Before pouring the filling into the raw pie crust, I brush it with an egg white. This keeps the bottom crust from getting soggy.

When making poultry stock I would leave it in the fridge overnight and then remove the fat on top. This fat I would then use in making the crust for an intense flavor. This also works for duck, goose, and turkey.

I regularly make chicken pot pie with a recipe similar to this, and use 2% milk instead of cream… works beautifully!

This is a great template for any kind of pot pie you like. I confess I use pre-made crusts, mainly because I loathe baking in all its forms and making a pie crust counts as baking.

I had trouble with the crust, so I compared this recipe to the original by Child and Pepin. They recommend a half batch of the crust recipe. They use an oval eight-cup baking dish, preferably about 10" long and 3" deep. Other useful instructions: The sauce should barely cover the chicken and vegetables, and it should be within 1/2" of the top of the dish. To help the crust adhere to the baking dish, brush a thin layer of the egg wash on the rim of the dish before adding the crust.

This is a fine basic savory pie recipe for using up leftover Thanksgiving turkey. Don't forget to season the roux to taste. The dish will be dismally bland if you skip that step. Eight main-course servings is optimistic. Six is more like it. Make that four if you've got teenage mouths to feed.

I have made this dish several times, and every time it was a hit. I did use half & half rather than cream, however; once I omitted it altogether (for the lactose intolerant), substituting a bit more broth, and it still came out well. I use a double crust, so I followed the suggestion to use egg white on the crusts (inside and out), using an oversized 9" glass pie pan. This recipe is now in rotation with a couple dozen regulars.

If you like more crust, make one for the bottom too, but pre-bake it so it remains crusty and doesn't get soggy from the pie filling (about 15 min. @ 400 deg) You may need to weigh it by filling it with dry beans while baking to prevent it from rising up. Then coat it with egg to further seal it from getting soggy. Makes a really nice crusty bottom.

I make this often, but to save time on a weeknight I sometimes use puff pastry instead of making a pie crust. With a salad and a dry white wine, it makes a company-worthy meal in under an hour.

I freeze pot pies and they come out great. I make the pies in disposable aluminum mini pie plates, put the uncooked dough on top (I usually cheat and use store bought pie pastry or puff pastry), put the pies on a baking sheet to flash freeze them in the freezer, then transfer them to a large ziploc bag for long term freezer storage. When I'm ready to bake them, I let them thaw in the refrigerator for a day, then brush the dough with egg wash, cut a slit in the top, and bake in the oven.

I often make this with left over roteserie chicken and pre-made pie crusts.

New cooks will be puzzled about the egg. There is no mention of its use anywhere. I'd think the egg is brushed on the crust prior to placing pie in the oven.

I used a fillo dough crust and half and half instead of the cream, but otherwise followed the recipe. Super yummy! Notes: 2 large stalks of celery, 2 large carrots and 1 large leek work for the quantities needed in the recipe.

One can make a perfectly delectable filling without cream. Just make the roux with broth and skip the cream. It's still creamy and flavorful. Adding some white wine is also nice.

Made Bechemel with 2 C milk, 1C cream & 1C broth form poached chicken. Used julienned vegetables for poaching chicken in pot pie.

For a vegetarian option I substituted 2 cans of chickpeas for chicken. I mashed them a little before adding them to my gravy and it turned out great!

Made as recipe calls for except: I did use better than bouillon (about 1 tbsp) for the 2 cups of broth. I also added some fresh ground nutmeg to the roux and omitted the peas. Amazing. One of our new favorites!!

The recipe for the filling resulted in a very delicious dish. Not sure what happened with the crust recipe, but mine was an utter failure… the pastry seemed undermixed following the directions… must not have ever gotten fully incorporated in the food processor… as it baked with a very grainy texture and nearly completely disintegrated as it baked..

This is wonderful - I usually use a rotisserie chicken from the grocery store which makes it a relatively fast dinner to prepare and it always feels special.

Absolutely wonderful and perfect for leftover roast chicken! We were lucky enough to have on hand some leftovers from Nigella Lawson’s Tarragon Chicken recipe. The light lemon and tarragon in the leftovers was an added boost to the already delicious savory pie, plus I added one mined shallot. I make my own bone broth so used a combo of 3 parts chicken to 1 part beef broth. This recipe shines. So good, lots of mmmmm mmm at the dinner table!

Delicious! I used leeks, shallots and part of an onion in place of just leeks. Otherwise, I followed the recipe except for topping with high quality refrigerated biscuits, which my family prefers to crust, I divided each biscuit in 1/2 before baking in order to cover the entire pan. I cooked everything in my Le Creuset braiser and baked in the same pan for 20 minutes. So good and easy!

I am making this today, and just noticed there isn't a bottom crust. I told my English husband and his expression was priceless. He said, "Is it too runny for a bottom crust or is it just sheer laziness?"

So delicious! Added thyme with the tarragon. My turkey dinner leftovers were so amazing with this including green beans with mushrooms. And since I had been cooking all weekend I used frozen pie crusts. I didn’t make extra homemade crusts when I made my pies. But the pot pie turned out delicious!!

I use puff pastry for the top. I make this every thanksgiving with leftover turkey!

This worked well with rotisserie chicken! 1/2 cup cream was enough, and it might have been too liquidy with the whole cup. I made this in an 8x11 rectangular baker, and there was still a lot of extra crust. I wouldn't hesitate to use a 9" pie plate, if that's what you have (instead of recommended 8"). Delicious-my family loved it.

Too watery, cook down the roux mixtureDon’t to a bottom crust, it’s better without oneUse this crust recipeTaste the inner mixture to make sure there is enough salt

This is tasty but way too creamy for my taste. I used a hearty homemade chicken stock, but it was just overwhelmed by the cream. Next time I would use 1/2 cup. I also added some fresh oregano and thyme from the garden, and some ground coriander and nutmeg.

This is my go-to recipe. If no leftover chicken, poach it and use the broth.Too much broth, i use 1.5 cups, shot of tabasco, drop of fish sauce, dry sherry, more s&p. Dried tarragon can go in early, fresh goes in at the end. Sprinkle crust with dried tarragon, pepper, flaky salt. Yowza!

Use one full bag of organic frozen veggies from Trader Joe’s. Cut the chicken broth back, so as it’s not too runny