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Photo: France Ruffenach
Layers of comfort underneath a flaky layer of dough.

Chicken pot pies have a bad reputation—they call to mind the gluey, frozen things that you scooped up in front of the TV as a kid while watching Brady Bunch reruns. Well, here’s one that’s subtle, fresh, and — dare I say it? — elegant. With layers of chicken, tarragon, mushrooms, and leek topped by crisp puff pastry, it’s hard not to return for a second helping. You can have it on the table in under an hour, far less if you have leftover roasted chicken on hand. Use wild mushrooms if you have them. Morels will transform this pie into a dinner party-worthy main course or starter.

Make your beets first so they’re ready to eat when the pie comes out of the oven. A salad of tossed greens is a perfect accompaniment.