Spring Vegetable Chicken Potpie

Spring Vegetable Chicken Potpie

Spring Vegetable Chicken Potpie


1 hour 45 minutes

Ingredients
  • 4 bone-in chicken breasts
  • 8 c. low-sodium chicken broth
  • 3 tbsp. olive oil
  • 4 leeks (white and light green parts)
  • 4 medium carrots
  • Kosher salt and pepper
  • ¼ c. all-purpose flour
  • ½ c. dry white wine
  • 1½ c. frozen peas
  • 1 c. fresh flat-leaf parsley
  • 1 tbsp. chopped fresh tarragon
  • 1 sheet frozen puff pastry
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