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Mustard-Tarragon Chicken Pot Pies

 
One serving costs about $13.72 One serving costs about $13.72 One serving costs about $13.72

$13.72 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 healthy lunch,main course,main dish,dinner
spoonacular Score:20%

Spoonacular Score: 20%

 

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

Servings:
2 sticks
2 sticks unsalted butter
unsalted butter
2.5 cups
2.5 cups flour
flour
1 tsp
1 tsp salt
salt
1 tsp
1 tsp sugar
sugar
6 Tbsps
6 Tbsps ice water
ice water
2 large
2 large skinless boneless chicken breasts
skinless boneless chicken breasts
1 cup
1 cup heavy cream
heavy cream
4 medium
4 medium diced carrots
diced carrots
1 medium
1 medium diced zucchini
diced zucchini
5 Tbsps
5 Tbsps unsalted butter
unsalted butter
1 large
1 large yellow onion
yellow onion
5 Tbsps
5 Tbsps flour
flour
1 cup
1 cup chicken broth
chicken broth
0.25 cup
0.25 cup cognac
cognac
3 Tbsps
3 Tbsps fresh tarragon
fresh tarragon
3 Tbsps
3 Tbsps fresh tarragon
fresh tarragon
3 Tbsps
3 Tbsps dijon mustard
dijon mustard
0.5 tsps
0.5 tsps black ground pepper
black ground pepper
1
1  egg
egg
1 tsp
1 tsp water
water
2 sticks unsalted butter
2 sticks
unsalted butter
2.5 cups flour
2.5 cups
flour
1 tsp salt
1 tsp
salt
1 tsp sugar
1 tsp
sugar
6 Tbsps ice water
6 Tbsps
ice water
2 large skinless boneless chicken breasts
2 large
skinless boneless chicken breasts
1 cup heavy cream
1 cup
heavy cream
4 medium diced carrots
4 medium
diced carrots
1 medium diced zucchini
1 medium
diced zucchini
5 Tbsps unsalted butter
5 Tbsps
unsalted butter
1 large yellow onion
1 large
yellow onion
5 Tbsps flour
5 Tbsps
flour
1 cup chicken broth
1 cup
chicken broth
0.25 cup cognac
0.25 cup
cognac
3 Tbsps fresh tarragon
3 Tbsps
fresh tarragon
3 Tbsps fresh tarragon
3 Tbsps
fresh tarragon
3 Tbsps dijon mustard
3 Tbsps
dijon mustard
0.5 tsps black ground pepper
0.5 tsps
black ground pepper
1  egg
1
egg
1 tsp water
1 tsp
water

Equipment

food processor
food processor
cutting board
cutting board
plastic wrap
plastic wrap
baking pan
baking pan
whisk
whisk
oven
oven
ramekin
ramekin
bowl
bowl
pot
pot
food processor
food processor
cutting board
cutting board
plastic wrap
plastic wrap
baking pan
baking pan
whisk
whisk
oven
oven
ramekin
ramekin
bowl
bowl
pot
pot


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
252%

Fat
345g
532%

  Saturated Fat
211g
1320%

Carbohydrates
346g
116%

  Sugar
36g
41%

Cholesterol
1218mg
406%

Sodium
4342mg
189%

Alcohol
20g
111%

Get Enough Of These
Protein
118g
237%

Vitamin A
54164IU
1083%

Manganese
7mg
356%

Selenium
234µg
334%

Vitamin B3
52mg
263%

Vitamin B1
3mg
236%

Folate
928µg
232%

Vitamin B2
3mg
224%

Vitamin B6
3mg
195%

Iron
34mg
192%

Phosphorus
1545mg
155%

Potassium
4473mg
128%

Fiber
26g
104%

Vitamin C
85mg
104%

Magnesium
415mg
104%

Calcium
987mg
99%

Vitamin E
12mg
82%

Vitamin B5
7mg
78%

Vitamin K
73µg
70%

Copper
1mg
67%

Vitamin D
9µg
62%

Zinc
8mg
59%

Vitamin B12
1µg
30%

covered percent of daily need

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