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Tarragon Chicken Pot Pie
Serves 4
Ingredients:
3 cups of cooked chicken (or turkey) cut into ½ inch cubes
2 medium carrots ¼ inch dice
1 stalk of celery ¼ inch dice
½ medium onion chopped
½ cup green peas
1 ½ cups chicken stock
½ cup crème fraiche
2 teaspoons dried tarragon
¼ cup dry sherry (or dry white wine)
2 tablespoon flour
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon oil
1 package of puff pastry made with butter (or use a more traditional pie crust or biscuit recipe)
1 egg yolk + 1 tablespoon of milk for the pastry wash (optional)
Preparation:
Preheat your oven to 400 F.
1. Saute the onion, carrots, and celery in a tablespoon of oil until the onion is tender. Add the flour and stir for a minute to coat the veggies.
2. Over medium-high heat, slowly add the stock and sherry stirring constantly. Bring to a slow boil, lower the heat to a simmer and add the chicken, tarragon, crème fraiche, salt, and pepper. Continue to simmer over low heat for 5 minutes while you prepare the puff pastry.
3. Roll out the cold puff pastry lightly with a rolling pin. (Best to use the pastry while still cold before it reaches room temperature.) Using a fork, pierce the pastry a few times in the central area of the rolled-out pastry.
4. Pour the chicken and sauce into a 9 x 9-inch Pyrex baking dish (I used a 9 ½ x 7-inch oval baking dish)
5. Drape the pastry over the baking dish and, using a sharp knife, trim the pastry around the edges of the baking dish. (See *Note)
6. Brush on the egg wash with a fine-bristled pastry brush and place in the preheated oven for 30-40 minutes. When done the crust should be puffy and golden and the sauce bubbling. Serve while hot and enjoy!
*Note: Alternatively, trim the pastry to the size of your baking dish; pierce a few times with a fork. Place the pastry on a sheet pan and bake until light brown. Once baked, place the crust on top of the baking dish with the chicken and sauce and bake, monitoring, until the sauce is bubbly and the crust is golden brown. (less than 30-40 minutes) This will ensure a crunchy crust without any sogginess.