A hearty, rich chicken pot pie is the perfect winter food. Patrick Brys of Brys Estate Vineyard & Winery in Traverse City shares his roasted chicken pot pie with tarragon and wild mushrooms recipe. His lighter version of the traditional dish is full of in-season winter flavors and calorie friendly (only 350 calories for a 1 1/2 cup serving). The pot pie pairs nicely with Brys Estate Pinot Noir.
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Serves 6 (for larger parties easily double the recipe to serve 12)
- 1 rotisserie chicken deboned and cut into 1 inch cubes
- 16 ounces wild mushrooms roughly cut into bite sized pieces
- 2 medium leeks, thoroughly washed and cut into 1/2 inch slices (about 2 cups)
- 2 cups french green beans cut into 1 inch pieces
- 5 cups chicken stock (not broth)
- 1/2 cup heavy cream
- 1/2 cup flour
- 1 packed tablespoon fresh tarragon minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Dijon mustard
- 1 package store bought biscuits
Add the butter and olive oil to a large soup pot and place over medium heat. Add the sliced leeks and saute for a couple minutes until the leeks have softened, about 2-3 minutes. Add the mushrooms and continue to cook for 5-6 minutes until the mushrooms have browned and softened.
Add 4 cups of the chicken stock, the chicken, cream, salt, pepper, mustard, and tarragon to the pot.
In a small bowl, add the remaining 1 cup of chicken stock then whisk in the 1/2 cup of flour. Mix well dissolving any lumps. Stir the flour/stock mixture into the pot. Stir well to combine.
Bring the mixture to a boil then reduce the heat to low and simmer uncovered for 15 minutes until slightly thickened. Stir in the green beans and simmer for another 5 minutes.
Meanwhile, prepare the biscuits according to package directions. For a brown top, brush with an egg wash (1 egg whisked with 1 tbs. water) before baking.
To serve, ladle the filling into bowls and top with a biscuit.
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