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French-Inspired Chicken Pot Pie Recipe

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4.9 from 143 reviews

This French-inspired Chicken Pot Pie features a creamy chicken and vegetable filling enveloped in a flaky puff pastry crust. Infused with herbs like thyme and rosemary, this comforting dish combines tender chicken, fresh peas, carrots, and onions in a rich, velvety sauce, making it a perfect hearty meal for any occasion.

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 oven: Preheat your oven to 400°F (200°C) to get it ready for baking the pot pie.
  2. Sauté aromatics: In a large skillet over medium heat, melt the butter. Add the finely chopped onion and minced garlic, sautéing until softened, approximately 3 minutes, which helps build a fragrant base flavor.
  3. Cook carrots: Add diced carrots to the skillet and cook for another 5 minutes until they begin to soften, ensuring the vegetables are tender but still hold shape.
  4. Make roux and sauce: Stir in the all-purpose flour and cook for 1-2 minutes to form a roux, which will thicken the sauce. Gradually pour in the chicken broth while stirring continuously to prevent lumps. Add the heavy cream, dried thyme, fresh rosemary, salt, and pepper. Bring the sauce to a gentle simmer and cook for 5-7 minutes until it thickens beautifully.
  5. Add chicken and peas: Stir in the shredded chicken and peas into the thickened sauce. Mix thoroughly to combine all ingredients evenly. Remove the skillet from heat and set aside.
  6. Prepare pastry: On a lightly floured surface, roll out the thawed puff pastry sheet to fit your baking dish perfectly. This ensures full coverage and a neat crust.
  7. Assemble pie: Transfer the chicken filling into your baking dish. Cover it with the rolled puff pastry, trimming any excess dough from the edges. Press down firmly around the edges to seal the filling in with the crust.
  8. Apply egg wash: Beat the egg and lightly brush it on top of the pastry. This will give the crust a glossy, golden finish once baked.
  9. Vent pastry: Make a few small slits on the top of the puff pastry to allow steam to escape during baking, preventing sogginess.
  10. Bake: Place the assembled pot pie in the oven and bake for 25-30 minutes or until the puff pastry is golden brown and crisp.
  11. Cool and garnish: Remove from the oven and let it cool for a few minutes before serving. Garnish with freshly chopped parsley for a burst of color and fresh flavor.

Notes

  • You can use leftover cooked chicken or rotisserie chicken for ease.
  • Frozen peas work well; just thaw them before adding.
  • If puff pastry isn’t available, a pie crust can be substituted but the texture will differ.
  • Ensure the slits in the pastry are sufficient to avoid steam build-up.
  • This dish can be prepared ahead and baked just before serving.
  • For a lower fat version, substitute heavy cream with half-and-half or milk, but the sauce may be less rich.

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