Author: Susan Murray,
  • 4-6 cups diced chicken
  • 2 cups dice carrots
  • 1 cup diced onion
  • 8 oz fresh peas
  • ½ cup (one stick) butter, divided
  • ½ cup flour
  • 1 cup white wine
  • 3 cups chicken stock
  • 1 ½ tbps fresh tarragon chopped finely
  • 1 tsp salt
  • ¼ cup heavy cream
  • 1 sheet puff pastry thawed
  • 1 egg beaten with 1 tbsp cream
  1. Preheat the oven to 375 degree.
  2. Melt ¼ cup butter in a large saucepan over low heat. Add the carrots and onions, stir to coat and cover the pan. Cook over low heat for 5-8 minutes until the vegetables have softened.
  3. Add the remaining ¼ cup of butter to the pan and increase the heat to medium low. When the butter has melted, sprinkle ½ cup of flour over the vegetables and cook, stirring constantly for 2-3 minutes.
  4. Increase the heat to medium and slowly add the wine and stock in ¼ cup increments. Stir constantly and do not add the next amount until the first one is fully absorbed, and the sauce is smooth.
  5. When the gravy has thickened add the tarragon, salt, chicken, peas and ¼ cup heavy cream. Stir to mix well. Taste and adjust seasoning as needed.
  6. Pour the filling into a deep-dish pie pan and set aside while you prepare the pastry.
  7. Unfold one sheet of puff pastry and cut it into a circle which will fit inside the pie pan. Score the pastry and brush well with the egg and cream mixture.
  8. Place in the center of a preheated oven and cook for 25-30 minutes until the pastry is risen and brown and the filling is bubbling hot
Recipe Notes

Note: If you are using a ceramic dish, cover the pie with foil and put it in a COLD oven. Turn the heat up to 375 degree and uncover the pie once the oven has reached the correct temperature. Cook the pie for 30-35 minutes.