Tarragon Chicken Pie

Tarragon Chicken Pie

(Based on an English recipe by Dan Lepard at GoodFood)

Chicken Tarragon PieMy friend Karen L sent me this luscious sounding recipe from a British website and I had to try it on this rainy cold October night. The original recipe by Dan Lepard called vermouth, but with none on hand, I used a dry white wine. I might try this again with vermouth, but it was fabulous with the white wine substitute.

1.5 lbs boneless, skinless chicken
1 ½ cups whole kernel corn (if frozen, thaw first)
2 onions, coarsely chopped
1/2 cup heavy cream (or half & half)
1/3 cup water
1/3 cup dry white wine
1 tbl flour
3 tsp dried tarragon
3 tsp Worcestershire sauce
3 tsp Tobasco sauce
2 tsp butter
1 tsp salt
Pastry dough (puff pastry, pie dough or biscuit dough)

Preheat oven to 350 degrees.

Sauté the onions and butter briefly, then add water and salt. Cover and cook on medium heat for about 10 minutes, stirring often. Do not allow the onions to brown.

While onions are cooking, cut chicken into cubes and set aside.

Puree the corn with the wine and flour in a blender, food processor or with an immersion blender. Add blended corn mixture to onion mixture in pan. Sprinkle in the tarragon and boil until thickened. Remove from heat, then stir in the cream, Worcestershire and Tabasco sauces.

Stir in the cubed, raw chicken, then spoon into a casserole or deep-dish pie pan.
Create a lattice crust from the pastry dough.

Bake for 45 minutes.