Our Irish chef Stuart O'Keeffe has become obsessed with chicken pot pie since moving to the United States, and it’s the perfect family dinner. This one will warm you right up!

When it comes to hearty and comforting meals, few dishes can match the warmth and satisfaction of a chicken pot pie. However, if you're looking to add a touch of Irish flavor to this beloved recipe, then you're in for a treat!

We introduce you to a traditional Irish tarragon chicken pot pie recipe that combines the richness of a creamy filling with the aromatic and slightly sweet notes of tarragon. Get ready to embark on a culinary adventure that will tantalize your taste buds and leave you craving for more.

Tarragon chicken pot pie recipe

Serves six.


  • 5 chicken breasts, rib on, skin on
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon fresh cracked black pepper
  • 5 tablespoons unsalted butter
  • 3 large leeks, chopped
  • 5 cloves garlic, crushed and minced
  • 12 ounces baby portabella mushrooms, sliced
  • 3 tablespoons tarragon, roughly chopped
  • 1/3 cup all-purpose flour
  • 3 cups chicken stock
  • 1/2 cup white wine, such as chardonnay
  • 3/4 cup heavy cream
  • 2 cups frozen peas
  • 2 sheets puff pastry, defrosted
  • 2 eggs, beaten in a bowl


6 - 8oz Ramekins


Preheat the oven to 375°F

Pat dry chicken breasts, lay on a sheet pan, drizzle with olive oil and sprinkle with salt and pepper. Bake in the oven for 25-30 minutes. Set aside, let cool, pull chicken from bone and cube into 1-inch pieces.

In a large pot or a Dutch oven, over medium-high heat, melt the butter. Add leeks and cook for about 8 minutes until well softened. (do not brown).

Add garlic, mushrooms and tarragon, stirring well for about 1 minute. Add flour and stir for another minute. Pour in chicken stock along with the wine. Bring to a boil, reduce to a simmer for 3 - 5 minutes until the mixture has thickened. Season to taste.

Add in cream, peas and chicken, bring to a simmer for 2 minutes, cover and set aside.

Turn up the oven to 400°F. Roll out the pastry on a floured surface. Using the ramekin as a guide, cut out circles and place pastry circles on a baking sheet. Repeat until you have 6.

Brush pastry with egg wash. Bake in the oven for 10-13 minutes or until golden brown.

Scoop chicken mixture into ramekins and top with baked puff pastry.


*Originally published in 2016, updated in June 2023.