French Chicken Fricassée Pie

Instructions

1. 1

   Preheat your oven to 200°C (390°F).

2. 2

   Peel and chop the potatoes into even chunks. Place them in a pot of salted water, bring to a boil, and cook until tender (about 15-20 minutes).

3. 3

   While the potatoes cook, cut the chicken breast into bite-sized pieces. Slice the mushrooms, peel and slice the carrots, and peel the pearl onions if needed.

4. 4

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides. Remove the chicken and set aside.

5. 5

   In the same skillet, add the remaining 1 tablespoon of olive oil. Add the mushrooms, carrots, and pearl onions. Sauté for 5-7 minutes until softened.

6. 6

   Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute.

7. 7

   Pour in the dry white wine and stir, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.

8. 8

   Add the chicken back to the skillet. Pour in the whole milk, add the tarragon, salt, and black pepper. Stir and let the mixture simmer for 5 minutes until slightly thickened. Remove from heat.

9. 9

   Drain the cooked potatoes and mash them with the unsalted butter and a pinch of salt until smooth and creamy.

10. 10

    Transfer the chicken and vegetable mixture into a baking dish. Spread the mashed potatoes evenly over the top to cover the filling.

11. 11

    Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and the filling is bubbling.

12. 12

    Remove from the oven and let it rest for 5 minutes before serving. Enjoy your French Chicken Fricassée Pie!