Smoked Chicken Pot Pie Recipe
Our unique version of the classic. Smoked chicken with peas, red onion, and mushrooms tossed in a buttery tarragon cream. Served in a pastry shell.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Filling
In a large skillet, melt the butter over medium heat. Add the chopped red onion and sliced mushrooms, sautéing until they are soft and fragrant, about 5 minutes.
- 2
Make the Cream Sauce
Sprinkle the flour over the sautéed vegetables and stir to combine. Cook for another minute. Gradually whisk in the chicken broth and heavy cream, stirring constantly until the mixture thickens, about 3-5 minutes.
- 3
Add Remaining Ingredients
Add the shredded smoked chicken, frozen peas, dried tarragon, salt, and pepper to the skillet. Stir to combine and cook for another 2-3 minutes until heated through. Remove from heat and let cool slightly.
- 4
- 5
Bake
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown. Allow to cool for 10 minutes before serving.
