Family-Size Chicken Pot Pie

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  • 2 T each olive oil and butter
  • 1 sweet onion, chopped
  • 1 T garlic, minced
  • 3 T flour
  • 1 T dried tarragon
  • 2 C carrots, sliced
  • 2 C diced potatoes
  • 1 1/2 Granny Smith apples, cored and diced
  • 32 oz. chicken broth
  • 1 C frozen peas
  • 1 1/2 T chopped fresh dill
  • 4 C diced cooked chicken
  • 1/4 t salt
  • 1/8 t pepper
  • 2 deep casserole dishes lined with pie crust
  • pie crust to top casseroles

Heat the oil and butter in a large pot over medium heat.  Add the onion; cook, stirring for 5 minutes.  Add the garlic; cook 1 minute more.  Sprinkle with flour and tarragon; turn to low and stir constantly 1 minute more.  Add the carrots, potatoes, apple and broth; bring to a boil.  Reduce heat to a gentle simmer and cook, partially covered, until the vegetables are tender, about 20 minutes.  Add the peas, dill, chicken, salt and pepper; cook 5 minutes more.  Spoon the mixture into crust-filled casserole dishes and top with more crust.  Crimp edges to seal.  Bake at 350 degrees for an hour or until crust is golden.

(slightly adapted from The St. Petersburg Times)

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