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Chicken-Tarragon Pot Pie

Julia Moskin
  • 90 minutes
  • Serves 8

INGREDIENTS

3 cups

Chicken, roast

1 cup

Baby green peas, frozen

1 cup

Carrot

1 cup

Celery

1 cup

Leeks

1 tbsp

Tarragon, fresh

1

Egg

2 1/2 cups

Chicken broth

2 1/4 cups

Flour

1/4 tsp

Pepper, freshly ground

3/4

Scant tsp Salt

1/2

Scant tsp Sugar

1 tbsp

Vegetable shortening

19 tbsp

Butter, unsalted

1 cup

Heavy cream