Home » Main Dishes » Chicken Pot Pie with Tarragon Gravy

Chicken Pot Pie with Tarragon Gravy

4.6 stars (11 ratings)

This post may contain affiliate links. Read my disclosure policy.

This homemade chicken pot pie recipe takes the classic and elevates it to gourmet. It makes a delicious addition to your winter comfort food lineup, with oven-roasted chicken, hearty root vegetables, and a creamy tarragon herbed gravy all tucked inside a homemade double pie crust.

Overhead square image of a serving of homemade chicken pot pie with tarragon gravy in a black bowl next to a white cloth napkin.

Double Crust Pot Pie

There is nothing like digging into a hot bowl of homemade chicken pot pie on a cold winter day. The aroma of tarragon, bacon, chicken, and vegetables fills the room as you break through the tender flaky crust. The smell is heavenly and the taste is comfort food at it’s best.

From the double all-butter pie crust to the tarragon gravy, this version is homemade completely from scratch. No condensed soup or canned biscuits here! Yes, it does take a little more effort and some mise-en-place-inspired planning, but the flavors in your bowl make it all worthwhile.

This recipe was originally shared three years ago today. While the end results are still pretty similar, the method to get there has changed over the years. The new method requires fewer dishes, cuts down on the active cook time, and slightly improves the flavor. Which are always a good things.

An overhead shot of a full homemade chicken pot pie with a serving spoon where a single serving is missing, next to a single serving in a bowl.

Roasted Vegetables vs. Steamed or Boiled Vegetables

My original method for this homemade chicken pot pie called for steaming the potatoes and butternut squash. Unlike boiling, steaming helps the vegetables retain their shape and prevents them from getting mushy. However, it also requires digging out and cleaning my steamer basket and an extra pan.

Instead I now roast the vegetables in the oven alongside the chicken and the bacon. The potatoes, butternut squash, and chicken all go in for about the same amount of time. While you can use a baking sheet for this step, I prefer to place the chicken and veggies in a five quart oven safe stainless steel saute pan. With the pan drippings left behind, the same pan can be used to make a richer, more flavorful gravy.

I separate the bacon so that the chicken and vegetables roast, instead of frying in bacon grease. (Although, I’m sure that would taste great too!)

The ingredients for homemade chicken pot pie: chicken, bacon, potatoes, butternut squash, peas, butter, flour, and milk.

Homemade Tarragon Gravy

When it comes to making a homemade chicken pot pie, the most important part is the gravy. It’s the part that makes all the flavors meld together and can truly make or break the end result. I’ve chosen tarragon for this chicken pot pie because of how well it compliments the chicken, bacon, and peas. My first introduction to tarragon was a few years back, in a chicken pot pie in Chicago. To this day, it’s still my favorite herb for this dish.

Our tarragon gravy needs to be seasoned just right, but more importantly it needs to have the right consistency. If it’s too thick the pie can become gummy. Too thin and you will have a soggy crust with the filling looking more like chicken pot pie soup than chicken pot pie.

To get this perfect gravy consistency and flavor start with a classic butter and flour roux, then add a combination of whole milk and chicken stock. The whole milk adds a richness to the dish and it’s also what I keep on hand in my fridge. The previous version called for half & half, which totally works, but is no longer a staple in my kitchen so I am less inclined to use it in my everyday cooking. 

Don’t keep whole milk on hand? Use a concentrated low sodium chicken stock like Better Than Bouillon with all milk. Instead of adding 1 1/3 cups of whole milk and 1  1/3 cup of stock, use 2 2/3 cups of low fat milk with 1 1/3 tsp of Better Than Bouillon. It won’t change the texture much and it’s always better to use what you have on hand.

Process shot: the filling for homemade chicken pot pie with potatoes, butternut squash, peas, bacon, oven roasted chicken, and tarragon gravy.

Chicken Pot Pie Crust

Our homemade chicken pot pie calls for a double crust, which means crust on both the bottom and top. My recipe for Millie’s Perfect Pie Crust hasn’t failed me yet and includes instructions for making it by hand, with a stand mixer, or with a food processor. It comes together quickly, but it’s best to make the crust first and let it chill while you make the filling.

My post on pie crust should cover all of your questions about making homemade pie crust, including tips to rolling it out evenly without tearing. I like to fold both edges inward to create a more rustic looking edge on my chicken pot pie. Alternatively, you can crimp them with a fork or pinch them with your fingers if you prefer. 

While not necessary, I’m partial to decorating the top crust with leaf shaped cutouts, done freehand with a knife. If you don’t have a steady hand, a cookie cutter works too, or you can skip them all together. The egg wash gives you the shiny, golden finish – so don’t skip it! What’s more important is to cut four one inch slits in the top crust to allow the pie to vent. Do this after the egg wash to prevent tearing or resealing of the crust. 

If you prefer not to use homemade pie crust, you should be able to find store bought pie dough in the refrigerator section at your local grocery. I’ve never used it, so I can’t recommend one, but make sure that you get enough for two pie crusts. Follow the instructions on the package for rolling it out, but still follow my steps on crimping the edges, adding the egg wash, and including the vent holes.

Process shot of an unbaked assembled homemade chicken pot pie with a thick foldover crust and decorative leaf cutouts.

Baking Chicken Pot Pie

Chicken pot pie should generally be baked, uncovered, in the center of a 350 degree oven for 30 – 40 minutes. The internal temperature should be bubbly, reaching 160 degrees, and the top should be golden brown.

This recipe fits comfortably into a 10.25″ cast iron skillet, but it can also squeeze into a 9″ pie plate. Since the filling comes right up to the edge, there is a potential for it to bubble over and make a mess. Make things easier on yourself by placing a baking sheet on the rack below your chicken pot pie to catch any drips, no matter which size pan you use. We all know it’s easier to clean a baking sheet than to clean the oven.

If you notice that the top is browning too quickly, cover it loosely with aluminum foil.

Vertical shot of a bowl of homemade chicken pot pie with tarragon gravy in a black bowl next to a white linen napkin in from of the serving dish.

We are a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. Check out my Amazon shop to see all of my recommended kitchen tools.


Homemade Chicken Pot Pie Recipe

With oven-roasted root vegetables, juicy all-white meat chicken breast, and a tarragon gravy wrapped up in an all-butter pie crust, this homemade chicken pot pie is a dish of wholesome goodness that will warm you from the inside out on a cold winter day. It’s comfort food at its finest. 

Leftovers can be kept for up to three days in the fridge. For longer storage, wrap in foil and place in an airtight container in the freezer. Reheat in a 350-degree oven or heat smaller portions in the microwave. 

Looking for more delicious dinner ideas? Go check out my main dish recipes.

If you like this recipe please give it a five star rating!

Overhead square image of a serving of homemade chicken pot pie with tarragon gravy in a black bowl next to a white cloth napkin.

Homemade Chicken Pot Pie

With oven roasted chicken, root vegetables, and a tarragon gravy in an all-butter pie crust, this homemade chicken pot pie is comfort food at it’s finest. 
4.6 stars (11 ratings)
prep: 1 hour
cook: 35 minutes
total: 1 hour 35 minutes
servings: 8 servings

Ingredients

Roast the Chicken, Vegetables, and Bacon

  • 1 pound chicken
  • 1 cup butternut squash – chopped
  • 1 cup Yukon gold potatoes – chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2-3 strips of thick sliced butcher’s bacon

Make the Gravy

  • 1/3 cup butter
  • 1/2 cup onion – diced
  • 2 cloves garlic – minced
  • 1/3 cup all purpose flour
  • 1 1/3 cup chicken stock
  • 1 1/3 cup whole milk
  • 2 tablespoons minced tarragon leaves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Assemble

  • 1 cup frozen peas
  • 2 pie crusts
  • 1 egg
  • 1 tablespoon water

Instructions

  • Make homemade pie crusts or set out frozen pie dough to thaw. Preheat the oven to 425ºF.
  • Lightly oil a 5 quart dutch oven. Chop butternut squash and potatoes into 1/2 inch chunks. Dice onion, mince garlic, and chop tarragon.
  • Place chicken, butternut squash, and potatoes in the bottom of the dutch oven and season with 1/4 tsp salt and 1/4 tsp pepper.
  • Roast in the preheated oven until chicken reaches an internal temperature of 165ºF (about 20 – 25 minutes for 1" thick chicken breasts) and vegetables are tender.
  • Place the bacon on a baking sheet and bake about 15 minutes, or until the fat has rendered and bacon has reached the desired level of crispiness. Once done, drain on paper towels until needed. 
  • Once the chicken are done, rest chicken on a cutting board and reserve vegetables in a small bowl. Drop oven to 350ºF. Do not wipe out the dutch oven.
  • In the 5 dutch oven, melt 1/3 cup of butter over a medium flame. Add the onions and cook for 5 – 7 minutes. Add the garlic and cook a minute longer before adding the flour.
  • Cook flour butter mixture for 2 – 3 minutes stirring constantly. When it starts to brown whisk in the stock then add the milk, tarragon, and salt and pepper to taste. Bring to a boil and cook 3 minutes longer, whisking constantly.
  • Chop chicken and bacon into bite sized pieces. Add chicken, bacon, roasted potatoes and butternut squash, and frozen peas to the gravy. Stir gently to coat evenly and leave simmering over a low flame to keep warm.
  • Roll out the pie crusts to fit a 10.25" cast iron skillet or 9" pie pan. Gently place the first crust in the bottom of the pan, being careful not to tear it, and shape it to fit the sides.
  • Pour the chicken, vegetable, and gravy mixture into the pie pan then gently cover with the second crust. Fold excess crust in or use a sharp knife to trim away excess from the sides of the pie as needed.
  • Extra bits can be used to make decorative shapes for the top of the pie if desired.
  • In a small bowl beat together the egg and water. Brush the egg wash onto the pie crust then cut four 1 inch slits into the top crust to vent the steam.
  • Bake the pie in the middle of a 350ºF oven for 30 – 40 minutes, until the top is golden brown and the filling reaches a bubbly 160ºF. If the top browns too quickly, cover it loosely with aluminum foil.
  • Allow the pie to rest for 10 minutes prior to serving.

We are a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. Check out my Amazon shop to see all of my recommended kitchen tools.

Nutrition

Calories: 556kcal

Nutrition information is automatically calculated and is for general information purposes only. For the most accurate information, calculate using your select brands and exact measurements.

Did you make this recipe?Mention @reneenicoleskitchen or tag #reneenicoleskitchen!

About Renee N Gardner

I'm the recipe developer, food photographer, and mastermind behind Renee Nicole's Kitchen, where I help create kitchen confidence to inspire home cooks to become home chefs. No fancy fads here, just high-quality, homemade recipes featuring seasonal ingredients.

More about Renee

5 Comments on “Chicken Pot Pie with Tarragon Gravy”

  1. I made this tonight with minor variations and it was excellent. My variations:
    – I only had dry tarragon so I looked up the equivalent. One tablespoon of fresh tarragon can be replaced with 1 teaspoon of dried, so I used 2 teaspoons of dried tarragon.
    – I skipped the bottom crust and put a crust only on the top. This saved time, effort, a few calories and was not missed by the diners at my table. My grandmother would make deep dish apple pies this way and always got rave reviews.
    -When I baked the pie, I cooked it for 10 min. at 450, then lowered the temp to 350, which causes the crust to puff up slightly and brown well.

    Thank you for an excellent recipe! It’s a keeper.

    Reply
    • I’m so glad it worked well for you! Thank you for taking the time to share your successful swaps and adjustments so that others can try them too. The filling is what makes it, whether you use one or two pie crusts or swap for homemade biscuits instead. If you want to try that method, it works well with these drop biscuits.

      Reply
  2. 4 stars
    This is definitely out of my league and way above my pay grade to make in my tiny kitchen…lol.
    This looks delicious enough to lick the gravy spoon!

    Reply
4.55 from 11 votes (10 ratings without comment)

Leave a Comment & Rate this Recipe

If you love this recipe, please give it a FIVE-STAR rating along with your comment. Star ratings make it easier for people to find my recipes online. Thank you for all the love and support!

Sincerely,

Recipe Rating