Mini chicken pot-pie puffs with tarragon gravy

Cream, pastry and tarragon want bubbles and acid, not oak.

Champagne or dry cider; tarragon-lemon soda if skipping alcohol.

Baked puffs three days. Reheat on a rack at 375°F for 8–12 minutes. Skip the microwave unless soft pastry is acceptable.

• Cooked chicken2 cups
• All-butter puff pastry2 sheet
• Heavy cream0.25 cups
• Frozen peas0.75 cups
• Fresh tarragon1.1 tbsp
• Leek2 ea
• Celery2 ea
• Dijon mustard0.5 tbsp
• All-purpose flour2 tbsp

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

26 minutes in the oven, whatever fraction of the tray is filled. A half-full tray browns faster, so look at it sooner rather than trusting the clock.

1. Read the whole method before you shop. This is a planning recipe for mini chicken pot-pie puffs with tarragon gravy, not a certified kitchen test.
2. Amounts below are one batch: 8 portions. Build a plan and this card scales itself to it.
3. This dish can be completed up to 2 days ahead. Cold storage is the real limit — do not make it ahead if the fridge is already tight.
4. Oven occupancy is 26 minutes per tray. Do not start this tray if the day-of oven window is already full.
5. Season, tray up, roast, rest. Hold only as long as the fixture hold time.
6. Holds about 20 minutes once finished. After that, quality drops — do not invent extra time.
7. Drink pairing: Champagne or dry cider; tarragon-lemon soda if skipping alcohol.
8. Leftover route: Baked puffs three days. Reheat on a rack at 375°F for 8–12 minutes. Skip the microwave unless soft pastry is acceptable.
9. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.