Green beans are a new favorite pot pie ingredient, plus the pairing with tarragon brings a lovely freshness to an otherwise hearty dish. The chicken is optional, and is quite delicious without. Also, a note on the puff pastry: any part of it that touches liquid won’t properly puff up.
Puff Pastry Chicken Pot Pie
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Prep Time:
10m
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Cook Time:
45m
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Total Time:
1h
Ingredients
- 1/3 Yellow onion, diced
- 1 Medium yukon potato, diced into 1/2" pieces
- 3 Small carrots, chopped
- 1 Stalk celery, sliced
- 6 Green beans, sliced into 3/4" pieces
- 1 tbsp. Olive oil
- 1 tsp. Fresh thyme
- 1/2 tsp. Tarragon
- 2 tbsp. Butter
- 2 tbsp. Flour
- 1/2 tsp. Salt
- Fresh ground black pepper
- 1/2 lb Chicken, diced into 1/2" pieces (optional)
- 3 tbsp. Cream
- 1 1/2 c Chicken broth
- 1 Sheet puffed pastry (frozen)
Instructions
- Preheat oven to 400°F. Butter 2 16oz casserole or pie dishes and set aside.
- In a sauté pan, heat 1 tbsp olive oil. Sweat onions over medium heat with a couple pinches of salt for 2-3 minutes. Continue to stir so the onions don't brown.
- Add carrots, celery, green beans, and potato. Cook and stir for another 2-3 minutes.
- Add chicken stock, thyme, and tarragon (optional: stir in chicken). Bring to a boil, reduce to a simmer, and cook for 6-8 minutes. The vegetables should be nearly tender.
- In the meantime, melt butter in a small sauce pan over medium heat. Add the flour and whisk constantly for 1-2 minutes to cook out the flour taste, until smooth and consistent.
- Add the roux to the mixture and stir to combine. Bring to a boil, continuing to stir for 3 minutes. Reduce heat and add cream. Salt and pepper to taste.
- Divide mixture between the 2 prepared dishes. Arrange on a cookie sheet to catch any splatter.
- Top each dish with a square of puff pastry. Bake until pastry is puffy and golden, 25-30 minutes.
- Let rest for 5 minutes before serving. It will be quite hot.
