Chicken, Leek and Tarragon Pot Pie | RICARDO

Name: Chicken, Leek and Tarragon Pot Pie | RICARDO
Ingredients: 3 tbsp unsalted butter, softened; 1/4 cup (40 g) unbleached all-purpose flour; 4 tsp cornstarch; 1/2 cup (125 ml) milk; 3 cups (285 g) leeks, thinly sliced; 2 tbsp unsalted butter; 2 1/2 cups (625 ml) chicken broth; 1 cup (160 g) russet potatoes, peeled and diced; 1 1/2 cups (255 g) cooked chicken, diced (about 1/2 store-bought roasted chicken); 3 tbsp tarragon leaves, finely chopped (see note); 2 cups (300 g) unbleached all-purpose flour; 1/2 tsp salt; 1 cup (225 g) cold unsalted butter, thinly sliced; 2/3 cup (150 ml) ice water; 1 egg yolk; 2 tbsp (30 ml) milk

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Enjoy this easy and comforting pot pie recipe. It features a creamy chicken, leek and tarragon filling, and it’s the perfect make-ahead meal you can enjoy on a busy weeknight.

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Ingredients

3 tbsp unsalted butter, softened
1/4 cup (40 g) unbleached all-purpose flour
4 tsp cornstarch
1/2 cup (125 ml) milk
3 cups (285 g) leeks, thinly sliced
2 tbsp unsalted butter
2 1/2 cups (625 ml) chicken broth
1 cup (160 g) russet potatoes, peeled and diced
1 1/2 cups (255 g) cooked chicken, diced (about 1/2 store-bought roasted chicken)
3 tbsp tarragon leaves, finely chopped (see note)
2 cups (300 g) unbleached all-purpose flour
1/2 tsp salt
1 cup (225 g) cold unsalted butter, thinly sliced
2/3 cup (150 ml) ice water
1 egg yolk
2 tbsp (30 ml) milk