Chicken-Tarragon Pot Pie
Chicken Pot Pie — an American classic. The chefs at New York Times Cooking have added a unique ingredient to give this classic dish a kick. Tarragon is an excellent addition to poultry and vegetables, as it packs a strong flavor. Its earthy green leaves lighten up this decadent dish, while injecting distinctive anise flavor. An abundance of fresh vegetables, juicy tarragon-flavored chicken and creamy filling, encased inside a flaky-buttery pastry crust, makes for a delicious, family-friendly meal any night of the week.