Step 1

Preheat your oven to

Step 2

In a large cast iron skillet (I used a 13 inch), heat the oil over medium high heat. Add the shallots, carrots and celery; sauté about five minutes, until they start to soften and brown in places. Season with a pinch of coarse salt. Move the veggies out and cover to keep warm.

Step 3

Back in the skillet, melt the butter over medium heat. Once it’s foaming, add the flour and whisk until it’s smooth and becomes a golden brown color, 30 seconds to a minute. Then add the white wine and chopped tarragon. Let it bubble while you whisk another 30 seconds. Season with a pinch of salt and gently pour in the chicken stock, whisking as it becomes a smooth sauce. Once all the stock is in, pour in the heavy cream and whisk another 30 seconds. Turn the heat down to low and let it simmer and gently bubble for ten minutes. Taste it again to see if it needs another pinch of salt. Maybe a grind of black pepper?

Step 4

After ten minutes, add the vegetables, shredded chicken, frozen peas and chopped parsley. Stir until everything is covered in sauce.

Step 5

Arrange the puff pastry shapes on top of the pot pie, overlapping in places. Brush the tops with the beaten egg, and bake 30-40 minutes, until the puff pastry is golden brown and lightly puffed.

Step 6

Let it rest about 10 minutes, and then serve family style with another sprig of fresh tarragon on top.

Step 7

It’s unbelievable! You’ll just melt right into it.

Step 8

Serves 4-