Tarragon Chicken Confit Pot Pie

This comforting Tarragon Chicken Confit Pot Pie comes from Peyton Sanders, who brings a fresh take to classic comfort cooking. Slow cooked chicken, fragrant tarragon, and a crisp homemade pastry crust come together in the Peugeot Appolia Square Oven Dish for a dish that feels warm, thoughtful, and perfect for celebrating the season. It is a beautiful way to share something homemade with the people you love.

• 6 bone-in skin-on chicken thighs
• 1 quart of olive oil (can be blended with canola or vegetable)
• salt and pepper
  
• 4 tbsp butter
• 4 small or 3 medium carrots, medium diced
• 3-4 shallots, diced
• 3 ribs of celery, medium diced
• 2 cups frozen peas
• salt and pepper
• 4 tbsp butter
• 5 tbsp flour
• 1 quart warm chicken or veggie stock
• 1/2 cup chopped tarragon

Pie Dough

1. In a stand mixer with paddle attachment, add butter, flours and salt. Mix on low speed until butter begins to break down and incorporate into the flour, 2-3 minutes.
2. Add water in one motion and mix until it mostly holds its shape. A few dry bits are ok.
3. Form into a rough square and let chill for a couple hours.
4. Once chilled, roll out into a rectangle and perform a letter fold, folding one third over then the other third on top. Rotate 90 degrees and repeat the letter fold, then resting in the fridge for another hour. 

Chicken Confit

1. Salt and pepper your chicken.
2. Place in a shallow metal or ceramic dish and cover with oil.
3. Place in a 300 degree oven for 1 hour and check for doneness. The bones should be easily able to slide out.
4. Remove chicken skins, place on a tray with a silpat or parchment and bake at 350 for 15-20 minute or until crispy.
5. Finely chop chilled confit chicken, without bones, and set aside. Chop chicken skin. Set aside.

Filling

1. In a large skillet, heat butter over medium heat.
2. Add carrots, shallot, and celery, saute for a few minutes to soften but not brown.
3. Add frozen peas and saute for another minute or two.
4. Dump veggies into another bowl.
5. In same skillet, add 5 tbsp butter, melt over medium heat, add flour and whisk until blonde.
6. Add warm stock one ladle at a time, whisking constantly, until a gravy is formed.
7. Add back the veg with chopped chicken and chicken skins. Taste for seasoning. Set aside and let cool.