The Ultimate Tarragon Chicken Pot Pie Recipe

If you’re searching for a dish that’s rich, comforting, and bursting with aromatic flavour, you can’t go wrong with a tarragon chicken pot pie. This recipe blends juicy chicken, creamy gravy, and fresh tarragon, all wrapped in flaky golden pastry. Whether you’re hosting a dinner party or just craving cosy home-cooked food, this dish promises to impress.

In this complete guide, you’ll learn how to make a delicious chicken and tarragon pie, with tips on variations, gravy preparation, and how to get a perfectly golden crust.

We’ll also cover variations like chicken, leek, and tarragon pie; roasted chicken pie; and even a version inspired by Ina Garten’s classic chicken pot pie with a tarragon twist.

Why You’ll Love This Pie

There are countless types of chicken pot pies, but adding tarragon takes it to a whole new level. Tarragon is a delicate, anise-flavoured herb that pairs beautifully with creamy sauces and tender chicken. It makes the flavour bright yet cosy—perfect for chilly nights or festive family meals.

• Aromatic and flavourful: The tarragon infuses the creamy gravy with a fresh, herby fragrance.
• Comforting and hearty: Rich chicken filling wrapped in buttery pastry.
• Customisable: Try different veggies, use leftover roasted chicken, or switch to puff pastry.
• Make-ahead friendly: You can prep the filling or pastry a day in advance.

Ingredients

Here’s what you’ll need to make this chicken tarragon pot pie recipe from scratch:

For the pie crust

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 cup (225 g) cold unsalted butter, cubed
• 6–8 tbsp ice water

(Shortcut: Use store-bought puff or shortcrust pastry to save time.)

For the filling

• 2 tbsp olive oil or butter
• 1 large onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 1 large leek, cleaned and sliced (for chicken, leek and tarragon pie variation)
• 1 cup mushrooms, sliced (optional)
• 3 cups cooked chicken (roasted or poached), shredded — great if using leftover roasted chicken pie
• 1/4 cup all-purpose flour
• 1 ½ cups chicken stock
• 1 cup whole milk or cream
• 2 tsp Dijon mustard
• 2–3 tbsp fresh tarragon leaves (or 1 tsp dried tarragon)
• Salt and black pepper to taste

For finishing

• 1 beaten egg (for glazing)

 How to Make Tarragon Chicken Pot Pie

Follow these simple steps for a perfect pie every time.

1. Make the Pastry Dough

1. In a large bowl, whisk together flour and salt.
2. Rub in the cold butter with your fingertips until the mixture looks like coarse breadcrumbs.
3. Gradually add ice water, mixing gently until the dough just comes together.
4. Wrap the dough in plastic wrap and chill for 30 minutes.

💡 Tip: If you’re in a rush, skip this and use pre-made puff pastry. It gives a beautiful golden crust with less effort.

2. Prepare the Chicken Tarragon Filling

This creamy filling is what makes the pie truly special. It’s like making a rich gravy for chicken pie, loaded with vegetables and tarragon.

1. Heat olive oil or butter in a large skillet over medium heat.
2. Sauté the onion, garlic, carrots, and leeks until softened.
3. Stir in mushrooms if using, and cook until they release their juices.
4. Add the shredded chicken and sprinkle the flour over everything. Stir for 1–2 minutes to cook the flour.
5. Gradually pour in chicken stock while stirring constantly, then add the milk or cream.
6. Stir in Dijon mustard, fresh tarragon, salt, and pepper.
7. Simmer gently for 5–7 minutes until thickened into a creamy chicken tarragon gravy.

This forms the base for your chicken gravy pie — rich, savoury, and full of flavour.

💡 Tip: To make a chicken pot pie with tarragon gravy even richer, add a splash of white wine or a spoonful of sour cream at the end of cooking.

3. Assemble the Pie

1. Preheat your oven to 190°C (375°F).
2. Roll out half the pastry and line a deep pie dish.
3. Spoon in the cooled chicken tarragon filling evenly.
4. Roll out the remaining pastry and place it over the top.
5. Press the edges to seal, trim off excess, and cut small slits to vent steam.
6. Brush the top with beaten egg for a golden crust.

4. Bake

• Bake for 35–40 minutes, or until the crust is beautifully golden and crisp.
• Let the pie rest for 10–15 minutes before slicing. This helps the filling set and makes serving cleaner.

How to Serve Your Tarragon Chicken Pot Pie

This hearty pie pairs well with:

• Creamy mashed potatoes
• Steamed green beans or broccoli
• A light side salad with lemon vinaigrette

If you want to stretch the filling, you can also make mini chicken tarragon pies in ramekins or muffin tins — perfect for parties or meal prepping.

 Gravy Tips for Chicken Pie Lovers

Since gravy for chicken pie is the heart of this dish, here’s how to make it amazing:

• Use chicken stock or broth, not water, for depth of flavour.
• Always cook out the raw flour taste for at least 2 minutes.
• If the gravy is too thin, simmer longer; if too thick, whisk in a splash of stock or milk.
• Stir constantly to avoid lumps.

This technique also works if you want a separate gravy for vegetables or to drizzle over mashed potatoes.

 Custom Variations

You can easily adapt this chicken tarragon pie recipe based on what you have on hand:

• Chicken Leek Tarragon Pie – Add lots of sweet leeks for a delicate flavour.
• Chicken Pot Pie with Tarragon Gravy – Make extra sauce to serve as gravy on the side.
• Roasted Chicken Pie – Use leftover roast chicken for a deep, rich taste.
• Chicken Pie with Tarragon – Go heavy on the tarragon for a stronger herbal note.
• Chicken, Leek and Tarragon Pie – A British classic combination that’s lighter but flavourful.

You can even take inspiration from Ina Garten’s Chicken Pot Pie with Tarragon, which features hearty vegetables, rich cream, and a puff pastry top.

💡 Pro Tips for Success

• Cool the filling before adding it to the crust. Hot filling can make the pastry soggy.
• Don’t overwork the dough, or it will turn tough instead of flaky.
• Bake on the lower oven rack to ensure the bottom crust cooks through.
• Let the pie rest before slicing — this keeps the filling creamy and contained.

Final Thoughts

This chicken tarragon pot pie recipe brings together everything you love about comfort food — buttery pastry, creamy gravy, and tender chicken — while the tarragon adds a unique, refreshing twist. It’s warm, rich, and deeply satisfying.

So next time you want something special yet cosy, make this tarragon chicken pot pie. Your kitchen will smell heavenly, and your family or guests will ask for seconds (and the recipe!).