INGREDIENTS

INSTRUCTIONS

Preheat oven to 375 F. Brush the chicken breasts on both sides with olive
oil and season with salt and pepper. Heat a grill pan until smoking, grill
the chicken for four minutes on one side or until golden brown, turn over
and continue grilling for 5-6 minutes or until cooked through. Set aside
for five minutes and cut into 1/2-inch pieces. Bring a pot of salted water
to the boil and blanch the carrots, potatoes, and onions for five minutes,
set aside. Bring 2 cups of chicken stock to the simmer. Mix the remaining
stock with cornstarch until smooth and slowly add to the simmering broth.
Whisk until the sauce begins to thicken, add the lemon juice and zest and
simmer for 10 minutes. Add the chicken, vegetables, tarragon, and season
with salt and pepper to taste. Spoon the mixture into a 2-quart round
ovenproof casserole. Roll the pastry on a lightly floured surface so that
it is 2 inches larger than the diameter of the baking dish. Mix together
the yolk and water and lightly brush around the inside and outside of the
rim of the dish. Lay the puff pastry over the dish, trim the overhang to an
inch, and crimp the edges around the rim to form a tight seal. Brush the
entire surface lightly with the egg wash. Cut a few slits in the pastry to
allow the steam to escape. Place the dish on a baking sheet and bake for
35-40 minutes or until the filling is bubbly and the pastry is golden
brown. Let sit five minutes before serving.
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