Roasted Chicken Pot Pie with Tarragon & Wild Mushrooms

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Roasted Chicken Pot Pie with Tarragon & Wild Mushrooms

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Patrick Brys of Brys Estate Vineyard & Winery shares his roasted chicken pot pie recipe with us.

Chicken pot pie must be the nearly perfect winter food. Rich, hearty and comforting. However perfect the traditional pot pie may be, it does in my mind have some drawbacks. For one, traditional pot pies are surrounded by rich pastry—not exactly calorie friendly. This pastry cocoon also traps heat within the crust, resulting in near molten temperatures when served and the inevitable mouth burn. Lastly, traditional pot pies are not generally best for larger gatherings, because most people don't have individual ramekins for 8–12.

In confronting these challenges, this month I created a rich yet lighter version by removing the crust and making the crust optional as a biscuit topping. My pot pie is also a one pot meal and can be served family style right out of the pot. Instead of traditional boiled chicken, peas, carrots and celery, I chose winter flavors such as roast chicken, wild mushrooms, French green beans and tarragon. What results is a super easy, calorie friendly (only 350 calories for a 1 1/2 cup serving), hearty pot pie that pairs perfectly with a nice winter red such as Brys Estate Pinot Noir.

Makes 6 servings

Ingredients

2 tablespoons butter
2 tablespoons olive oil
2 medium leeks, thoroughly washed and cut into 1/2-inch slices, about 2 cups
16 ounces wild mushrooms, roughly cut into bite-sized pieces
5 cups chicken stock (not broth)
1 rotisserie chicken, deboned and cut into 1-inch cubes
1/2 cup heavy cream
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon Dijon mustard
1 packed tablespoon fresh tarragon, minced
1/2 cup flour
2 cups French green beans, cut into 1-inch pieces
1 package store bought biscuits

Directions

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 tablespoon water) before baking. To serve, ladle the filling into bowls and top with a biscuit. Makes 6 servings, 1 1/2 cup each. For larger parties, easily double the recipe to serve 12.