French-Inspired Chicken Pot Pie | Bev Cooks
"BONJOUUUUR guess what – it’s très simple! FACILE. FRA-GIL-EH. Just kidding, that’s something else. So this, oh my word. Looks fancy, right? Well, it is. But let me tell you, it’s seriously not to completely wreck your psyche or send you to self-esteem camp. Opposite, actually. It’s a chicken pot pie – but FRANCE-Y fancy. […]..."
INGREDIENTS
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1 rotisserie chicken, shredded
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2 Tbs. extra-virgin olive oil
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2 large shallots, thinly sliced
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2 carrots, thinly sliced on the diagonal
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2 celery stalks, thinly sliced
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3 Tbs. butter
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3 Tbs. flour
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1/2 cup dry white wine
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1 Tbs. freshly chopped tarragon, plus extra sprigs for garnish
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2 cups chicken stock
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1/2 cup heavy cream
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1 Tbs. freshly chopped parsley
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1/2 cup frozen peas
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2 puff pastry sheets, thawed and cut into rectangles
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1 egg, lightly beaten
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Coarse salt and freshly ground pepper
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