Mustard-Tarragon Chicken Pot Pies
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
6 tablespoons ice water
1 cup heavy cream
4 carrots, peeled and medium diced
1 zucchini, medium diced
5 tablespoons unsalted butter
1 large yellow onion, chopped
5 tablespoons flour
1 cup chicken broth
1/4 cup cognac
3 tablespoons fresh tarragon, chopped
3 tablespoons Dijon mustard (I use 3, but I like it mustardy)
1 teaspoon salt
1 teaspoon water
Place the flour, salt and sugar in a food processor and pulse to combine. Add the butter pieces and pulse until mixture forms coarse small crumbs, about 10 – 15 seconds. Add 3 Tbsp ice water to the mixture and pulse until dough comes together a bit and holds together when you pinch the dough between your fingers.
Boil a medium pot of water and add the carrots. Cook until almost fork tender, 7 minutes. They will finish cooking in the oven with the pies.
Melt the butter in a wide sauté pan, add the onions and cook until translucent. Sprinkle in the flour, stir and cook 5 minutes, but do not brown. Slowly add the broth to the onion mixture, whisking until the sauce smooths out and thickens. Add the cream, cognac, tarragon, and mustard. Taste and season appropriately with salt and pepper.
Preheat the oven to 425 degrees F.
Roll out the pastry dough so you have a circle of dough large enough to go over the edges of your bowl. (I made them fit IN the ramekins and they shrunk, so bigger is better if you like flaky dough.) Press down the pastry edges, folding them as necessary. Beat together the egg and water and brush over the top of the pastry to give a nice glossy finish to the crust. Cut a few steam vents in the pastry and bake for 25 minutes until golden brown.
If you’re looking for a wine to pair with this, I have just the one for you. Claire, who is the endlessly talented wine blogger over at Foodieprints, suggested I try a Chardonnay (very specifically, anAu Bon Climat chardonnay, though I was unable to find it so settled for a Menage a Trois variety) to cut through the vinegar in the mustard and help bring out the cream and tarragon. I have never really been too saavy when it comes to pairing wines, and don’t often have ‘the perfect match’. But this… this was something. This wine, which I likely would not drink on it’s own, was the wine for the pot pies. It made every bite feel complete, balancing all the flavours and elevating them to a new level. If you haven’t visited FoodiePrints before, I urge you to do so. If not for the well composed, informative and witty posts from Don and Jenn, then for the seemingly infinite wine wisdom of Claire.