Tarragon and Cheddar Chicken Pot Pies with Garlic Mashed Potatoes
These were our delicious dinner last night. Yum! I love cold weather and savory food. These were made with leftover tarragon roasted chicken, gravy and mashed potatoes from the night before. This is easy, but it takes a little bit of time. I used double zero flour for the gravy, which gave it a very creamy consistency.
For Tarragon Roast Chicken: Heat oven to 400. In a roasting pan, place chicken pieces, (make sure to have extra for pot pies the next day). Season with kosher salt and pepper, the juice of 1 lemon, about 1 tblsp dried tarragon, crushed up, 3 or 4 minced garlic cloves, and a big drizzle of olive oil. Rub the seasonings all over the chicken pieces. Bake, skin side up for 20 minutes. Baste the chicken with the pan juices, turn the oven down, and continue cooking at 350 for about another 30 min, depending on the size of the chicken, basting every 10 minutes or so. An Instant read thermometer should be 165-170 in the thickest piece.
Cook 7 red potatoes in salted water. Place 6 cloves of garlic in a piece of foil, season with salt, pepper and olive oil, wrap the foil around them and bake for 15 minutes or so with the chicken.
Once the potatoes are cooked, drain and add 1/2 cup milk, 1 tblsp butter, salt and pepper, the roasted garlic, peeled, and 1/2 to 3/4 cup plain yogurt or sour cream and mash them, just until combined, do not over mash or they get gluey.
For the Gravy: Remove cooked chicken to a plate. Tilt the chicken roasting pan and skim off as much of the fat as you can from the top of the pan juices. Add 1 tblsp butter to a saucepan, add 1 tblsp flour ( I used double zero flour from the Italian deli) season with salt and pepper. Cook the flour and butter together for a minute, then add 1 1/2 cups chicken stock and the pan juices and whisk until thickened. You can easily double or triple this for more gravy.
Serve with your favorite vegetables and salad.
For the pot pies: Dice onions, potatoes and carrots. Cook in a large pot in a little olive oil, season w/ salt and pepper. Add 1 cup chicken stock and the leftover gravy, along with the cubed cooked chicken, and 1/2 cup frozen peas. Cook until thickened, about 5 minutes. Add more chicken stock if necessary. If it’s not thick enough, add corn starch or potato starch flour dissolved in a small amount of water. Spoon into buttered serving dishes. Top with leftover mashed potatoes, a little cheddar cheese, and bake at 350 until piping hot and amazing.