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French-Inspired Chicken Pot Pie Recipe

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4.7 from 144 reviews

This French-Inspired Chicken Pot Pie combines tender chicken and vegetables in a creamy herb-infused sauce, all encased in a crisp, buttery puff pastry crust. Perfect for a comforting meal, it brings together classic French flavors with the homely appeal of a pot pie.

Ingredients

For the Filling:

  • 2 tbsp unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 cup peas (fresh or frozen)
  • 2 cups cooked chicken, shredded or cubed
  • 2 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 tsp dried thyme
  • 1 tsp fresh rosemary, finely chopped
  • Salt and freshly ground black pepper, to taste

For the Crust:

  • 1 sheet puff pastry, thawed
  • 1 egg (for egg wash)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for baking the pot pie later.
  2. Sauté aromatics: In a large skillet over medium heat, melt the unsalted butter. Add the finely chopped onion and minced garlic, sautéing until softened, about 3 minutes.
  3. Cook carrots: Add the diced carrots to the skillet and cook for 5 more minutes until they begin to soften.
  4. Make the roux: Stir in the all-purpose flour and cook for 1-2 minutes while stirring continuously to form a roux, which will thicken the sauce.
  5. Add liquids and herbs: Gradually pour in the chicken broth, stirring constantly to avoid lumps. Then add the heavy cream, dried thyme, fresh rosemary, salt, and pepper. Bring the mixture to a simmer and cook until the sauce thickens, about 5-7 minutes.
  6. Combine filling: Stir in the shredded or cubed cooked chicken and peas, mixing well to incorporate all ingredients. Remove the skillet from heat and set aside.
  7. Prepare puff pastry: On a lightly floured surface, roll out the thawed puff pastry sheet to fit your baking dish.
  8. Assemble pot pie: Transfer the chicken and vegetable filling into the baking dish. Cover with the rolled puff pastry, trimming any excess dough around the edges. Press edges down firmly to seal the crust.
  9. Apply egg wash: Beat the egg and brush the top of the puff pastry with the egg wash to achieve a golden, glossy finish when baked.
  10. Vent pastry: Cut a few small slits in the top of the pastry to allow steam to escape during baking.
  11. Bake: Place in the oven and bake for 25-30 minutes, or until the puff pastry is golden brown and crispy.
  12. Cool and garnish: Let the pot pie cool for a few minutes after baking, then garnish with freshly chopped parsley before serving.

Notes

  • Use cooked chicken from a roast or leftover chicken to save time.
  • If fresh herbs are unavailable, dried herbs can be substituted, but reduce quantity slightly as dried herbs are more concentrated.
  • Feel free to swap peas for other vegetables like corn or green beans based on preference.
  • Ensure puff pastry is thawed completely before rolling out to avoid tearing.
  • To make the pot pie ahead, assemble and refrigerate it, then bake when ready to serve.

Find it online: https://crispcharm.com/french-inspired-chicken-pot-pie-recipe/