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French-Inspired Chicken Pot Pie Recipe

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4 from 30 reviews

This French-Inspired Chicken Pot Pie is a decadent twist on the classic comfort food, featuring tender shredded rotisserie chicken and a medley of sautéed vegetables in a creamy tarragon-infused sauce, all encased in flaky golden puff pastry. The use of dry white wine and fresh herbs like tarragon and parsley adds a bright, aromatic depth that elevates the dish to a sophisticated meal perfect for any occasion.

  • Total Time: 55 minutes
  • Yield: 4 individual pot pies

Ingredients

Chicken and Vegetables

  • 1 rotisserie chicken, shredded
  • 2 large shallots, thinly sliced
  • 2 carrots, thinly sliced on the diagonal
  • 2 celery stalks, thinly sliced
  • 1/2 cup frozen peas

Sauce

  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1/2 cup dry white wine
  • 2 cups chicken stock
  • 1/2 cup heavy cream
  • 1 tablespoon freshly chopped tarragon, plus extra sprigs for garnish
  • 1 tablespoon freshly chopped parsley
  • Coarse salt and freshly ground pepper, to taste

Pastry and Finishing

  • 2 puff pastry sheets, thawed and cut into rectangles
  • 1 egg, lightly beaten (for egg wash)

Instructions

  1. Prepare the Chicken and Vegetables: Shred the rotisserie chicken into bite-sized pieces and set aside. Thinly slice the shallots, carrots, and celery to ensure even cooking and a tender texture in the filling.
  2. Sauté Shallots and Vegetables: In a large skillet, heat the extra-virgin olive oil over medium heat. Add the shallots, carrots, and celery and cook, stirring occasionally, until the shallots are translucent and the vegetables have begun to soften, about 5-7 minutes.
  3. Make the Roux: Add the butter to the skillet with the vegetables and allow it to melt. Sprinkle the flour over the mixture and stir continuously to combine, cooking for about 2 minutes until it forms a light roux and loses its raw flour taste.
  4. Deglaze with Wine: Pour in the dry white wine slowly while stirring, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes until the wine reduces slightly.
  5. Add Stock and Simmer: Gradually whisk in the chicken stock to avoid lumps. Bring the mixture to a simmer and cook until the sauce thickens, about 5 minutes.
  6. Finish the Sauce: Stir in the heavy cream, freshly chopped tarragon, and parsley. Season the sauce generously with coarse salt and freshly ground pepper. Add the shredded chicken and frozen peas, stirring to combine and warm through for another 3 minutes. Remove from heat.
  7. Assemble the Pot Pies: Preheat your oven to 400°F (200°C). On a baking sheet lined with parchment paper, place the puff pastry rectangles. Spoon the chicken and vegetable filling onto one half of each pastry rectangle, leaving a border. Fold over the other half and crimp the edges with a fork to seal.
  8. Apply Egg Wash: Brush the tops of the puff pastry thoroughly with the beaten egg to ensure a golden, shiny crust.
  9. Bake: Place the assembled pot pies in the oven and bake for 20-25 minutes or until the pastry is puffed and deep golden brown.
  10. Garnish and Serve: Remove from the oven and allow to cool slightly. Garnish with extra sprigs of fresh tarragon before serving to enhance the fresh herbal aroma.

Notes

  • Using rotisserie chicken saves time and adds great flavor, but you can cook your own chicken breasts or thighs if preferred.
  • To ensure the puff pastry remains flaky, keep it cold until just before assembling the pies.
  • For a richer sauce, use full-fat heavy cream and fresh chicken stock instead of broth.
  • Puff pastry can be substituted with pie dough, but baking times and texture will vary.
  • Make sure to vent the pastries slightly by cutting small slits on top to allow steam to escape during baking.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: French

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