How to make it

  • Pre-heat oven to 425.
  • In saucepan, simmer vegetables in stock 5 minutes until tender. Drain, reserving vegetables and stock. In same saucepan, melt butter. Stir in flour; cook, stirring, 1 minute. Whisk in stock, milk and sherry. Bring to boil, whisking constantly. Reduce heat; simmer, whisking 2 minutes, until thickened. Stir in chicken, vegetables, tarragon, lemon rind salt and pepper. Let cool. Place pie shell on cookie sheet; spoon in chicken mixture. Top with top crust, sealing edges. Cut slits in top. Bake in 425 F oven 10 minutes. Reduce heat to 350 F and bake35 minutes, untiil golden.

Reviews & Comments 2

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  • mrspotatohead 10 years ago
    Yum! The leeks and the Harvey's Bristol Cream are two things I've never tried in a pot pie - sounds wonderful!
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    " It was excellent "
    chefmeow ate it and said...
    Oh yum. I love homemade chicken pot pies and this one sounds really good. Great post.
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