Tarragon Chicken Pot Pies | Delicious Recipes for Every Season | Sydne George

Ingredients

• 1/4 cup olive oil
• 1 pound chicken breast, cut onto 1 inch cubes
• 1/2 cup sweet onion, diced
• 1/2 cup carrots, diced
• 1/2 cup celery, diced
• 1 clove garlic, minced
• 1/4 cup butter
• 1/4 cup flour
• 1/4 cup milk
• 1 teaspoon dried tarragon
• 1/2 teaspoon Kosher salt
• 1 cup chicken stock
• 1 sheet puff pastry, thawed
• 1 egg
• 1/2 teaspoon water