Very good, liked the flavors. Quite good leftover. I added additional vegetables. I made biscuits to go with instead of the rolls. Definitely serve something to sop up the sauce.
Tarragon Chicken-in-a-Pot Pies
PenelopeRB Posted: 01/29/11
LauraLeigh8 Posted: 03/08/10
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!
kimberlyfaythe Posted: 03/16/10
I made this for the first time a couple weeks ago and my husband and I both loved it. It looks too pretty to be as easy as it is. I'm making it again in a couple weeks for a girls night.
girlyju Posted: 10/14/11
Very, very good and relatively easy to put together. Served at a dinner party and it received rave reviews.
EllenDeller Posted: 01/01/13
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.
laebrown Posted: 03/04/14
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.