Tarragon and crème fraîche pot pie
A chicken pot pie is a pie with a pastry lid and no pastry base, baked in the dish it is served in. This one pairs poached chicken with fresh tarragon and crème fraîche for a filling that is lighter than the classic cream sauce, finished under a lid of rough puff pastry.
By the chickenpie.net test kitchen · Published 7 July 2026
- Prep
- 25 min
- Cook
- 45 min
- Yield
- Serves 4
Ingredients
- 600g boneless chicken thighs
- 500ml chicken stock
- 1 onion, finely chopped
- 2 celery sticks, finely chopped
- 30g butter
- 2 tbsp plain flour
- 200g crème fraîche
- small bunch fresh tarragon, leaves picked and chopped
- 1 tsp lemon juice
- 375g rough puff or all-butter puff pastry
- 1 egg, beaten, for glazing
Method
Poach the chicken in the stock for 15 minutes until just cooked. Lift it out, tear into large pieces, and reserve the stock.
Soften the onion and celery in the butter over medium heat for 8 minutes.
Stir in the flour, cook for 2 minutes, then add 300ml of the reserved stock in stages until you have a smooth sauce.
Take the pan off the heat. Stir in the crème fraîche, tarragon, lemon juice, and chicken. Season, then let the filling cool for 15 minutes.
Divide the filling between four small pie dishes or one 20cm dish. Cut pastry lids with a 2cm overhang, press them onto the egg-brushed rims, and glaze the tops.
Cut a small steam vent in each lid and bake at 210C (410F) for 25 to 30 minutes until the pastry is puffed and deeply golden.
Worth knowing
- Add the crème fraîche off the heat. Boiling it splits the sauce and dulls the tarragon.
- A 2cm pastry overhang stops the lid slumping into the dish as it bakes.
Common questions
What is the difference between a pot pie and a regular pie?
A pot pie has a pastry lid only and is baked and served in its dish. A regular double-crust pie is fully enclosed in pastry, top and bottom, and can be turned out and sliced.
Can I use dried tarragon instead of fresh?
Fresh tarragon is worth seeking out because the anise flavor fades quickly when dried. If you must substitute, use 1 teaspoon of dried tarragon for the whole recipe and add it with the stock so it has time to rehydrate.
Can I make this pot pie in one large dish?
Yes. Use a 20cm pie dish or a similar-capacity baking dish and add about 5 minutes to the baking time. Individual dishes just give you more crisp pastry edge per serving.