1 pound skinless, boneless chicken breast, cut into bite-sized pieces
1 cup sliced carrot
1 cup (1/8-inch-thick) slices zucchini
1/2 teaspoon salt
1/2 teaspoon dried tarragon
1/2 teaspoon black pepper
4 (4.5-ounce) country or peasant rolls
How to Make It
Place flour in a small bowl; slowly add milk, stirring with a whisk until well blended to form a slurry. Add the broth and wine.
Heat oil in a large saucepan over medium-high heat; add onion and chicken. Sauté 2 minutes; stir in carrot and next 4 ingredients (carrot through pepper). Cover, reduce heat, and cook 4 minutes. Stir slurry into chicken mixture. Bring to a boil; cover, reduce heat, and simmer until thick (about 10 minutes), stirring occasionally.
Cut rolls horizontally 1 inch from tops. Hollow out bottoms of rolls, leaving 1/4-inch-thick shells; reserve torn bread and bread tops for another use. Spoon 1 1/4 cups chicken mixture into each bread shell.
My family really enjoyed this dish but I only made the filling and used it in puff pastry cups. I added green beans since that's what I had on hand and I excluded the tarragon because I just don't like the flavor. I used thyme instead. I liked the flavor with the white wine and felt that it was plenty think. If it doesn't seem thick enough, just wait and it will thicken up while it's still cooking.
A bland but salvageable recipe. This dish made me realize I'm not a huge fan of tarragon on its own (way too licoricey), so I added as many extra spices as I could: onion powder, garlic powder, fresh parsley, dried rosemary, ground thyme, salt, pepper, fresh garlic. All of this made it considerably more palatable, and I also added creme fraiche after taking the stew off the heat to give it some richness. On its own its quite watery and bland, and not much of anything like a pot-pie experience. With some help from other ingredients, however, this got me rave reviews.
We found this rather thin and flat. We probably prefer an all-milk version with just a tad of white wine for flavor. I used butter rather than olive oil (flavor again) and sauteed mushrooms. I even added an ounce of cream cheese to try to get something resembling a rich feel, and we topped with Asagio cheese at table, again trying to coax more flavor out. I wouldn't make it again.
I'm surprised that no one has ever reviewed this recipe. I loved it! It was like something from a fine French restaurant with the white wine and tarragon. I would definitely serve it to company. I used chicken thighs instead of breasts because that's what I had on hand. Next time may add some cremini mushrooms. Can't wait!
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