Country Chicken Pot Pie

• 2 refrigerated pie crusts (15-ounce package), room temperature
• 1/2 cup all purpose flour
• 3 tablespoons tarragon
• 6 eight-ounce skinless chicken breast, cut into 1-inch pieces
• 1 stick butter
• 2 cups chicken broth
• 3/4 cup sherry
• 1 cup heavy cream
• 11/2 cups sliced carrots, blanched
• 16 small pearl onions, peeled and parboiled
• 1 cup diced red potatoes, boiled until almost tender, do not peel
• 1 cup peas, fresh or frozen
• 1 cup quartered artichoke hearts
• 1 cup sliced fresh mushrooms

1. Place crust on working surface. Press out fold lines; pinch to seal cracks. Cut out 6 pastry rounds to fit top of six 2-cup ramekins. Combine flour and 1 tablespoon of tarragon in a shaker bag. Season with salt and pepper. Add chicken to flour; toss to coat. Melt butter in a large Dutch oven over medium-high heat. Add chicken and any remaining flour to skillet; saute until brown, about 2 minutes. Mix in broth, white wine, sherry, vegetables, onions, artichokes, and 2 tablespoons tarragon; stirring until smooth. Bring to a boil.
2. Stir in the cream and reduce heat to simmer, cover skillet. Cook for 45 minutes or until chicken is cooked through. Transfer filling to ramekins. Top with pastry rounds and bake in a 425 degree F oven for 18 - 20 minutes or until golden.

flour, tarragon, eight, butter, chicken broth, sherry, heavy cream, carrots, pearl onions, red potatoes, peas, quartered artichoke hearts, mushrooms

Taken from www.epicurious.com/recipes/member/views/country-chicken-pot-pie-50030161 (may not work)