Tarragon Chicken-in-a-Pot Pies

Popular in French cooking, tarragon adds anise flavor to the creamy chicken mixture. Hollowed-out rolls serve as edible, individual vessels that soak up the sauce.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 413
  • Fat: 7.8g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.7g
  • Protein: 35.7g
  • Carbohydrate: 48.8g
  • Fiber: 3.5g
  • Cholesterol: 68mg
  • Iron: 4.2mg
  • Sodium: 865mg
  • Calcium: 199mg

Ingredients

  • 2 tablespoons all-purpose flour
  • 1 cup 1% low-fat milk
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/2 cup dry white wine
  • 1 tablespoon olive oil
  • 2/3 cup chopped sweet onion
  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
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