Smoked Chicken and Tarragon Pot Pie | Southern Cast Iron 2018

My Aunt K-K sent me this recipe from a 2018 edition of Southern Cast Iron Magazine and we've slightly adjusted it. It tastes great and makes two small pot pies for guests, hungry teenagers, or for freezing.*

Ingredients                                                                                                        

2 tablespoons unsalted butter

1 cup (1 inch) cubed, peeled russet potatoes

1 cup chopped fresh green beans

3/4 cup fresh or frozen corn kernels

1/2 cup chopped carrot

1/2 cup chopped onion

4 oz cream cheese, softened

1 1/4 cups chicken broth

1 cup half and half

1/2 cup all purpose flour

2 teaspoons chopped fresh tarragon

1 1/2 teaspoons kosher salt

1 teaspoon ground black pepper, divided

3 cups rotisserie chicken, pulled

1 package refrigerated pie crusts

1 package of 2 bottom pie crusts

1 teaspoon water

Directions                                                                                                           

FIRST Preheat oven to 375°f

NEXT In a large skillet**, melt butter over medium heat. Add potatoes, green beans, corn, carrot, onion, and green onion; cook until vegetables are just softened, 6 to 7 minutes. Stir in cream cheese until melted.

NEXT In a medium bowl, whisk together brother, half-and-half flour, tarragon, salt, and 1/2 teaspoon pepper; stir mixture into vegetables, and bring to a boil over medium high heat. Cook, stirring occasionally, until thickened, about 3 minutes. Stir in chicken and remove from heat.

NEXT Scoop the pot pie insides evenly between two bottom crusts. Take the refrigerated crusts and cut 4-6 slits or holes in it.*** Lay it on top of the insides, attempting to center it as best as possible. If it's not centered, don't worry about it. Using a fork, press the top pie crust together with the bottom pie crust. Brush the dough with a teaspoon of water and add the 1/2 teaspoon of pepper.

LAST Bake until the crust is golden brown. Check after about 20 minutes to determine what level of golden brown you're looking for.

Enjoy!

*to freeze the pot pie, I wrap it in plastic wrap, slide it into a gallon freezer Ziploc bag, and seal it up.

**the original recipe calls for a cast iron skillet. Your choice.

***if you have small cookie cutters in shapes or letters, you can use those to make fun designs on the top.