I decided to forgo the traditional chicken pot pie — you know the one full of chicken, peas, carrots, and celery. I wanted this one to be a little French.
The saucy sauce that brought the dish together was made with a little olive oil, butter, flour, chicken stock, and an abundance of fresh tarragon — the French part of the dish. Don’t all French recipes seem to use so much tarragon? The tarragon seemed to make what can otherwise be a heavy meal light. The pot pie was fresh-tasting, and the vegetables were still slightly crisp, not overcooked.
See all pie recipes.
Click here to see 1 Chicken Recipe, 5 Meals
Click here to see 101 Ways to Cook Chicken