Imagine a classic comfort food transformed into a culinary masterpiece that will make your taste buds dance with delight! This isn't just any ordinary chicken pot pie - this is a luxurious French-inspired creation that combines tender chicken, exotic mushrooms, and the elegant whisper of tarragon. Whether you're looking to impress dinner guests or treat yourself to a truly extraordinary meal, this recipe promises to transport you from your kitchen to a Parisian bistro with just one bite.
Prep Time: 25 mins
Cook Time: 1 hrs 15 mins
Total Time: 1 hrs 40 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 1 lb chicken thighs, diced
- 1 cup exotic mushrooms, sliced
- 1/2 cup onion, diced
- 1/2 cup carrots, diced
- 1/4 cup flour
- 2 cups chicken stock
- 1 tsp tarragon
- 1 tsp salt
- 1/2 tsp black pepper
- 1 pie crust
Instructions
- Begin by preparing all your ingredients. Dice the chicken thighs into bite-sized pieces and set them aside. Clean and slice the exotic mushrooms, and dice the onion and carrots. Measure out the flour, chicken stock, tarragon, salt, and black pepper.
- In a large skillet or saucepan, heat a tablespoon of oil over medium heat. Once hot, add the diced chicken thighs. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the diced onions and carrots. Sauté for about 4-5 minutes until the onions become translucent and the carrots start to soften. Add the sliced exotic mushrooms and cook for an additional 3-4 minutes until they are tender.
- Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook for about 1-2 minutes to allow the flour to absorb the moisture and form a roux.
- Gradually pour in the chicken stock while continuously stirring to prevent lumps from forming. Bring the mixture to a gentle simmer, allowing it to thicken for about 5-7 minutes.
- Once the mixture has thickened, return the cooked chicken to the skillet. Stir in the tarragon, salt, and black pepper. Mix well to ensure that all ingredients are evenly coated. Remove the skillet from heat and let the filling cool slightly.
- Preheat your oven to 375°F (190°C). While the oven is heating, prepare your pie crust. If using a store-bought crust, roll it out and fit it into a pie dish. If making a homemade crust, prepare it according to your recipe and then line the pie dish.
- Pour the chicken and mushroom filling into the prepared pie crust, spreading it evenly. If desired, you can cover the filling with a second pie crust, sealing the edges well. Cut a few slits in the top crust to allow steam to escape.
- Place the pie in the preheated oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. Keep an eye on the pie; if the edges start to brown too quickly, cover them with aluminum foil.
- Once baked, remove the chicken pot pie from the oven and let it cool for about 10-15 minutes before serving. This will help the filling set a bit and make it easier to slice.
- Serve the chicken pot pie warm, garnished with a sprinkle of fresh tarragon if desired. Enjoy your delicious Chicken Pot Pie with Exotic Mushrooms and Tarragon!
Tips
- Choose Your Mushrooms Wisely: The "exotic mushrooms" are key to this recipe's unique flavor. Consider a mix of shiitake, oyster, or cremini mushrooms for depth and complexity.
- Temperature Matters: Let your pie rest for 10-15 minutes after baking. This allows the filling to set and makes for cleaner, more beautiful slices.
- Crust Perfection: For an extra golden and flaky crust, brush the top with an egg wash (1 beaten egg + 1 tablespoon water) before baking.
- Make Ahead Friendly: You can prepare the filling a day in advance and assemble the pie just before baking, making this recipe perfect for busy home cooks.
- Don't Rush the Roux: When adding flour to your vegetables, take your time cooking it to eliminate any raw flour taste and create a rich, smooth filling.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 22g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 95mg
