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Mustard-Tarragon Chicken Pot Pies
healthy
1 likes
Ready in 45 minutes
1
healthy
lunch,main course,main dish,dinner
Spoonacular Score: 19%
My notes:
The recipe Mustard-Tarragon Chicken Pot Pies can be made in approximately 45 minutes. For $13.72 per serving, you get a main course that serves 1. One serving contains 4979 calories, 114g of protein, and 344g of fat. It is brought to you by Foodista. A mixture of tarragon, ice water, zucchini, and a handful of other ingredients are all it takes to make this recipe so yummy. 1 person were impressed by this recipe. Overall, this recipe earns an awesome spoonacular score of 80%. If you like this recipe, take a look at these similar recipes: Tarragon-cream Chicken And Polenta Pot Pies, Chicken and Tarragon Pies, and Mustard Tarragon Chicken.
Ingredients
2 sticks
2 sticks
unsalted butter
2 large
2 large
skinless boneless chicken breasts
4 medium
4 medium
diced carrots
1 medium
1 medium
diced zucchini
5 Tbsps
5 Tbsps
unsalted butter
1 large
1 large
yellow onion
3 Tbsps
3 Tbsps
fresh tarragon
3 Tbsps
3 Tbsps
fresh tarragon
3 Tbsps
3 Tbsps
dijon mustard
0.5 tsps
0.5 tsps
black ground pepper
2 sticks
2 sticks
unsalted butter
2 large
2 large
skinless boneless chicken breasts
4 medium
4 medium
diced carrots
1 medium
1 medium
diced zucchini
5 Tbsps
5 Tbsps
unsalted butter
1 large
1 large
yellow onion
3 Tbsps
3 Tbsps
fresh tarragon
3 Tbsps
3 Tbsps
fresh tarragon
3 Tbsps
3 Tbsps
dijon mustard
0.5 tsps
0.5 tsps
black ground pepper
Equipment
Instructions
Pte Brise:
Cut up the butter into very small pieces and place in the refrigerator or freezer while you work with the other ingredients.
Place the flour, salt and sugar in a food processor and pulse to combine. Add the butter pieces and pulse until mixture forms coarse small crumbs, about 10 15 seconds. Add 3 Tbsp ice water to the mixture and pulse until dough comes together a bit and holds together when you pinch the dough between your fingers.
Pour the dough out onto a cutting board and shape into a ball without over working the dough. Divide into 2 pieces and shape each into a flat round disc. Wrap in plastic wrap and refrigerate for one hour.
Pot Pies:
Preheat the oven to 350. Place the chicken in a baking dish in a single layer. Pour the cream over the chicken and bake for 25-40 minutes, depending on the size of the chicken breasts.
Remove the chicken from the cream, reserving the cream for the sauce. Once the chicken has cooled, cut it into 1 inch pieces.
Boil a medium pot of water and add the carrots. Cook until almost fork tender, 7 minutes. They will finish cooking in the oven with the pies.
Melt the butter in a wide saut pan, add the onions and cook until translucent. Sprinkle in the flour, stir and cook 5 minutes, but do not brown. Slowly add the broth to the onion mixture, whisking until the sauce smooths out and thickens. Add the cream, cognac, tarragon, and mustard. Taste and season appropriately with salt and pepper.
Add the chicken, zuchini, and carrots to this sauce and mix gently. Pour mixture into a 2 quart casserole, souffl dish, or large ramekins for individual pot pies.
Preheat the oven to 425 degrees F.
Roll out the pastry dough so you have a circle of dough large enough to go over the edges of your bowl. (I made them fit IN the ramekins and they shrunk, so bigger is better if you like flaky dough.) Press down the pastry edges, folding them as necessary. Beat together the egg and water and brush over the top of the pastry to give a nice glossy finish to the crust. Cut a few steam vents in the pastry and bake for 25 minutes until golden brown.
If youre looking for a wine to pair with this, I have just the one for you. Claire, who is the endlessly talented wine blogger over at Foodieprints, suggested I try a Chardonnay (very specifically, anAu Bon Climat chardonnay, though I was unable to find it so settled for a Menage a Trois variety) to cut through the vinegar in the mustard and help bring out the cream and tarragon. I have never really been too saavy when it comes to pairing wines, and dont often have the perfect match. But this this was something. This wine, which I likely would not drink on its own, was the wine for the pot pies. It made every bite feel complete, balancing all the flavours and elevating them to a new level. If you havent visited FoodiePrints before, I urge you to do so. If not for the well composed, informative and witty posts from Don and Jenn, then for the seemingly infinite wine wisdom of Claire.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Price Breakdown
Cost per Serving: $15.06
Ingredient
2 sticks unsalted butter
2.5 cups flour
2 larges skinless boneless chicken breasts
1 cup heavy cream
4 mediums diced carrots
1 medium diced zucchini
5 tablespoons unsalted butter
1 large yellow onion
5 tablespoons flour
1 cup chicken broth
¼ cups cognac
3 tablespoons fresh tarragon
3 tablespoons fresh tarragon
3 tablespoons dijon mustard
½ teaspoons black ground pepper
1 egg
Price$1.94
$0.42
$2.00
$1.29
$0.43
$0.56
$0.60
$0.33
$0.05
$0.76
$3.26
$1.35
$1.35
$0.45
$0.03
$0.24
$15.06
Nutritional Information
Quickview
5041 Calories
118g Protein
345g Total Fat
346g Carbs
78% Health Score
Limit These
Calories
5041k
Fat
345g
Saturated Fat
211g
Carbohydrates
346g
Sugar
36g
Cholesterol
1218mg
Sodium
4342mg
Alcohol
20g
Get Enough Of These
Protein
118g
Vitamin A
54164IU
Manganese
7mg
Selenium
234µg
Vitamin B3
52mg
Vitamin B1
3mg
Folate
928µg
Vitamin B2
3mg
Vitamin B6
3mg
Iron
34mg
Phosphorus
1545mg
Potassium
4473mg
Fiber
26g
Vitamin C
85mg
Magnesium
415mg
Calcium
987mg
Vitamin E
12mg
Vitamin B5
7mg
Vitamin K
73µg
Copper
1mg
Vitamin D
9µg
Zinc
8mg
Vitamin B12
1µg
covered percent of daily need
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