This savory pie is a delicious mix of fresh tarragon, mushrooms and chicken.
I serve this with a mixed green salad, a vinaigrette dressing and fresh crusty bread for a quick, satisfying meal.
There is something to be said for fresh tarragon and chicken combination.
I learned it in France but it works.
It's a welcome change to fresh basil that the Italians have shared with us.
Of course you can't any more French than to add heavy cream, mushrooms and fresh tarragon in a saucepan.
No matter how you put this recipe together, whether you use homemade pie crust or ready-made one from the store, you'll get rave reviews from the family or dining guests.
Serve warm or hot from the oven.
It's a nice addition to buffet tables as well.
Adding some fresh herbs to your crust transforms it from ordinary into extraordinary.
Chicken Tarragon Pie Crust:

• 6 Tablespoons warm water, + 1 or 2 more
• 2 Tablespoons butter or margarine (softened)
• 1 ½ cup flour, + 1 or 2 Tablespoons
• pinch of salt
• 3 Tablespoons fresh tarragon, snipped

For the Pie Filling:

• 3 eggs, slightly beaten
• ¾ cup milk, soy ok
• 1 cup chicken breast, cooked shredded or cut into thin strips (approx.
  2 oz.
  or 1 large chicken breast)
• 1 cup sliced mushrooms
• ¼ cup loosely packed, fresh tarragon, snipped
• ½ small red pepper, cut into strips
• Optional: ½ cup grated Swiss cheese
• Salt and pepper to taste

1. Preheat oven to 375°.
   
2. Begin with the crust by combining water, butter then adding salt and flour.
   Stir together.
   If mixture is a bit wet add one to two tablespoons extra flour.
   If the mixture is a bit dry, add one to two tablespoons extra warm water.
   Kneed with fingertips.
   
3. When dough is no longer sticky, kneed in tarragon.
   (Note, if dough is still sticky, add another tablespoon or two flour until dough is manageable and not sticky.
   )
4. Transfer dough to a GREASED pie dish.
   Spread out dough by hand along the bottom and as far up the sides of the dish as possible.
   Set aside.
   
5. Prepare the filling by mixing eggs and milk together in small bowl.
   Add cheese if using.
   Set aside.
   
6. In another mixing bowl, combine chicken, mushrooms, tarragon, salt and pepper.
   Toss well.
   Pour into pie shell.
   
7. Pour egg mixture evenly over chicken mixture.
   Top with red pepper strips in a circular motion pressing down slightly so that they stay in place.
   Bake for 30 minutes or until golden on top.
   

*Let cool slightly before slicing and serving.
**This dish can be served warm or cold.
It makes a good buffet dish.
Cut into bite-size pieces and arrange on a serving dish.