French-Inspired Chicken Pot Pie

BONJOUUUUR guess what – it’s très simple! FACILE. FRA-GIL-EH. Just kidding, that’s something else.

French-Inspired Chicken Pot Pie / Bev Cooks

So this, oh my word. Looks fancy, right? Well, it is. But let me tell you, it’s seriously not to completely wreck your psyche or send you to self-esteem camp. Opposite, actually. It’s a chicken pot pie – but FRANCE-Y fancy. And I think we can all obviously sprint on board with this right now.

Want to know the main secret to a chicken pot pie with sophistication?

There are three. Three secrets.

WINE.

SHALLOTS.

TARRAGON.

PUFF PASTRY.

There are four secrets.

French-Inspired Chicken Pot Pie / Bev Cooks

It’s a lot of ingredients, sure. But we do save time with a store-bought rotisserie chicken, n’est ce pas?! Just shred that thing up and and sip a good french white wine. And listen to this! Look at you right now.

French-Inspired Chicken Pot Pie / Bev Cooks

You’ll start like you do with anything else and sauté a bunch of shallots, sliced carrots and celery for a lil’ bit. I dig shallots over onions because they just have a more gentle flavor. More polished. I have no idea why or how, but in my head they do.

French-Inspired Chicken Pot Pie / Bev Cooks

After that, make your roux, boo! (sorry) And this is where the Frenchiness reaaaally amps up. Butter and flour, whisky whisk. Then add white wine. And TARRAGON. Bubble bubble and whisk until it thickens. Slowly add chicken stock and keep whisking until it becomes a smooth sauce. Then carefully pour in the cream and let it simmer for about 10 minutes, thickening until it becomes a velvety blanket of yes.

French-Inspired Chicken Pot Pie / Bev Cooks

Then we add in the sautéed vegetables, the shredded chicken, frozen peas and parsley. Once you’ve stirred it all in and around, give it a small taste. Need a pinch of salt? Maybe so. This is your chance to dial the underneath.

Also we’re starting a band called Dial the Underneath. We’re already banned from society.

French-Inspired Chicken Pot Pie / Bev Cooks

And finally, you’ll just take some thawed puff pastry sheets and cut them into any shape you want. Triangles, rectangles, Apollonian gaskets for all I care.

Arrange and overlap them on top of the pot pie and brush the tops with a lightly beaten egg. All good things in life.

French-Inspired Chicken Pot Pie / Bev Cooks

Um, what? ^^^

I’m sorry did that just come out of your oven?^^^^ Invite the whole town over, stat.

First of all, it’s spectacularly show stopping. A sprig of fresh tarragon on top and I mean, yeah.

Secondly, it’s got this savory depth under all that puffed and golden brown pastry. These gorgeous rustic, homey flavors that will catastrophically ruin your soul so good for the rest of time.

Nostalgic! But with finesse.

Comforting! But so, so elegant.

You can’t, can you? You literally cannot.

French-Inspired Chicken Pot Pie / Bev Cooks

And the thing is, it honestly takes no longer than it would with any other chicken pot pie. Just a couple of ingredient swaps and a mind shift and bon! Tellement parfait!

You’re still sipp- chugging that French white wine, right? Obviously.

French-Inspired Chicken Pot Pie / Bev Cooks

Vous êtes les bienvenus, bia.

French-Inspired Chicken Pot Pie
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Recipe Image

Ingredients

  • 1 rotisserie chicken, shredded
  • 2 Tbs. extra-virgin olive oil
  • 2 large shallots, thinly sliced
  • 2 carrots, thinly sliced on the diagonal
  • 2 celery stalks, thinly sliced
  • 3 Tbs. butter
  • 3 Tbs. flour
  • 1/2 cup dry white wine
  • 1 Tbs. freshly chopped tarragon, plus extra sprigs for garnish
  • 2 cups chicken stock
  • 1/2 cup heavy cream
  • 1 Tbs. freshly chopped parsley
  • 1/2 cup frozen peas
  • 2 puff pastry sheets, thawed and cut into rectangles
  • 1 egg, lightly beaten
  • Coarse salt and freshly ground pepper

Instructions

  1. Preheat your oven to 375.
  2. In a large cast iron skillet (I used a 13 inch), heat the oil over medium high heat. Add the shallots, carrots and celery; sauté about five minutes, until they start to soften and brown in places. Season with a pinch of coarse salt. Move the veggies out and cover to keep warm.
  3. Back in the skillet, melt the butter over medium heat. Once it’s foaming, add the flour and whisk until it’s smooth and becomes a golden brown color, 30 seconds to a minute. Then add the white wine and chopped tarragon. Let it bubble while you whisk another 30 seconds. Season with a pinch of salt and gently pour in the chicken stock, whisking as it becomes a smooth sauce. Once all the stock is in, pour in the heavy cream and whisk another 30 seconds. Turn the heat down to low and let it simmer and gently bubble for ten minutes. Taste it again to see if it needs another pinch of salt. Maybe a grind of black pepper?
  4. After ten minutes, add the vegetables, shredded chicken, frozen peas and chopped parsley. Stir until everything is covered in sauce.
  5. Arrange the puff pastry shapes on top of the pot pie, overlapping in places. Brush the tops with the beaten egg, and bake 30-40 minutes, until the puff pastry is golden brown and lightly puffed.
  6. Let it rest about 10 minutes, and then serve family style with another sprig of fresh tarragon on top.
  7. It’s unbelievable! You’ll just melt right into it.
  8. Serves 4-6.
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https://bevcooks.com/2019/11/french-inspired-chicken-pot-pie/

French-Inspired Chicken Pot Pie / Bev Cooks

Invite me over?

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70 Responses to French-Inspired Chicken Pot Pie

  1. Amanda M Baker November 12, 2019 at 10:22 am #
    trying this ASAP!
    • Kathy Coll November 12, 2019 at 2:54 pm #
      Tu as bien fait, ma chèrie!! Je voudrais essayer cette recette! Merci pour tous les blogs! Tu es tellement amusante!!
      • Michael D Curley November 16, 2019 at 7:44 pm #
        Made this tonight. Cold evening here in the Northeast. Perfect!
        • Bev Weidner November 17, 2019 at 1:21 pm #
          This makes my day to read!!
        • Dianne October 12, 2020 at 5:11 pm #
          Made it! Yummy!! Used a leftover pie crust cut into pieces and it worked!!!
        • Quicha Jones September 20, 2021 at 3:13 pm #
          I will definitely make this, but I loved reading the post. Trés bien! Trés drôle!
    • Amanda November 14, 2021 at 8:24 pm #
      Wow! This was absolutely amazing! It was picture perfect and tested even better. Thanks for sharing!
  2. Stefanie November 12, 2019 at 11:19 am #
    Looks amazing! I will report back after I make it!
  3. Susan November 12, 2019 at 2:00 pm #
    This thing is stunning! It's going on the menu this week. I'm a huge fan of all the ingredients EXCEPT tarragon. I really can't. Won't. Hate it! So what do you think about a swap out? Rosemary (too strong?), thyme, more parsley? I hate to be that person but really, I'm not a picky eater in any sense of the word. Honestly, there are only two things I don't like: tarragon and hominy. Do you have any suggestions or did I lose you with the whole hating tarragon thing?
    • Bev Weidner November 12, 2019 at 3:26 pm #
      No to tarragon, huh? How can we even be friends? :) So, just leave it out! More parsley is juuust fine. Even a little bit of basil in there would be pretty divine. More parsley, though. That will get you there!
  4. Melanie E Blackmore November 12, 2019 at 2:27 pm #
    This looks GORGEOUS!! This is my first time on your blog! Nice to meet you! Melanie in Shawnee :)
  5. Dee November 13, 2019 at 10:36 am #
    Look at you! Getting all math-y with your apollonian gaskets! (I had to google it, but thanks, I learned something). Recipe looks great. If I can FIND puff pastry I'll definitely try it. Why is it so hard to find? Last year I had to wait for the holidays before anyone was stocking it.
  6. Lauren November 13, 2019 at 2:50 pm #
    Making this tonight and I'm so so excited!
  7. Jan November 17, 2019 at 12:22 pm #
    Holy chicken pot pie! This is the best thing I’ve ever made! Thank you for the recipe Bev!
    • Bev Weidner November 17, 2019 at 1:20 pm #
      Ahhhhhh so happy to hear this!!!
    • Alex August 23, 2020 at 7:20 pm #
      You’re so funny, enjoyed the read. Love the idea of cutting up the puff pastry
  8. Terry November 21, 2019 at 6:47 pm #
    I made this tonight. It was superb! This is the 3rd meal I have made from your blog, and all of them have been easy to make,, and full of flavor. I will continue to shop your blog for ideas. Thanks for putting all of this together, your blog is wonderful! Terry.
    • Bev Weidner November 22, 2019 at 5:46 am #
      Ahhhhh well thank you! That makes me so happy to hear. :)
  9. Kelly Schott December 11, 2019 at 12:59 pm #
    My family loved this recipe and I looked like a freakin french maid in the kitchen (that's a good thing). Question:If I wanted to double this recipe could I bake it in glass or non-stick dish?
    • Bev Weidner December 12, 2019 at 6:16 am #
      Ahhh so glad you loved it! I'm sure it would be fine. Give it a try and let me know how it turns out!
  10. Laura Tosto December 18, 2019 at 10:25 am #
    I make a wonderful chicken pot pie, but when I came across this recipe, I had to try it. Oh, I made this last night and it was a HIT! I am usually not a fan of roux because they never taste great, but with the addition of white wine and tarragon, this was heavenly. I used a glass pyrex because I don't have a cast-iron pan...darn glass top stove, and it turned out perfectly. What a beautiful presentation, my husband and daughter both voted that this was a make again recipe. Thank you and MERRY CHRISTMAS!
  11. crystal June 18, 2020 at 12:31 pm #
    I have made this at least 3 times recently I absolutely love it and so do my friends. Thank you!
  12. marlene doberman August 28, 2020 at 6:26 pm #
    all the puff pastry stuck together in the middle
  13. Beverly Pacheco September 6, 2020 at 5:58 am #
    FRENCH-INSPIRED CHICKEN POT PIE: I can't wait to try this but I have a question: I love cooking with wine but not being a wine drinker, I never know what type of wine to use so would you please tell me the "exact type of wine" you used in this recipe? I don't need to know the brand, just the exact type of wine. Most published recipes never include the exact type of wine used in the recipe and I know they all add a different flavor to the dishes. Thank you.
    • Bev Weidner September 6, 2020 at 8:01 am #
      Hey! Honestly, since you're not a wine drinker, go inexpensive. But dry! Nothing sweet. A buttery chardonnay would give a different taste than say, a dry sauvignon blanc. I prefer bone dry wine, so I think a sauv blanc or even a dry pinot gris would be great!
  14. Pam Forster September 25, 2020 at 7:12 am #
    I have made this lovely French inspired chicken pie at least a half a dozen times. It is always amazing and so comforting! Thank you for this "go-to" fall/winter recipe! We absolutely love it!
    • Pam Forster September 25, 2020 at 7:14 am #
      I also want to mention that I don't have a cast iron skillet large enough so I transfer everything into a ceramic casserole and it turns out perfectly! (I also omit the peas since my partner detests them so!)
  15. Aspen October 18, 2020 at 9:42 am #
    Holy cow! I made this last night and my husband and I are still drooling over this recipe this morning. The tarragon is a game changer! And this dish came together so beautifully and relatively easily, considering that it looks like a masterpiece when it comes out of the over. The only thing I did different, I neglected to buy fresh parsley so to give it a bit more flavor I used a pinch of thyme and herbs de provence, plus a little ground red pepper for kick. I also didn’t find that I needed the full second puff pastry sheet to get a full layer of puff pastry on top. But seriously, I might make this every week this winter!!
  16. Frankie October 25, 2020 at 7:12 pm #
    I did rosemary instead of tarragon, I also only used pie crust on top to save a few cals. Still so good, I’m making again.
  17. Ashley MP November 30, 2020 at 10:11 pm #
    This is the best pot pie recipe I have ever made and the list is extensive. Full of flavor, easy to make for even somewhat seasoned cooks. Fantastic even for a weekday. My most sincerest thanks. In a year full of trying new recipes, this stands out as one of the finest.
  18. Donna Cusimano December 19, 2020 at 4:15 pm #
    Looks absolutely extraordinary! Julia would be impressed!
  19. Caitlin | CC’s Table December 27, 2020 at 9:14 pm #
    Made this tonight and it was absolutely delicious! Thank you for the great recipe!
  20. Jen January 17, 2021 at 4:57 pm #
    I love this! How adding a few chopped potatoes? Do you have suggestions, yes/no?
  21. Alison February 15, 2021 at 8:10 pm #
    I am an avid home cook and this is one of the BEST things I've made in quite a while! My husband loves chicken pot pie and I have never been much of a fan, but after tonight I am a total convert! Such a simple way to jazz up classic comfort food and give it that touch of elegance. It was easy and delicious!! Thanks for posting such a phenomenal recipe!
  22. Drr February 16, 2021 at 10:14 am #
    Heavy whipping cream or half and half?
    • Bev Weidner February 16, 2021 at 10:29 am #
      My recipe calls for heavy (whipping) cream, but half and half works, if that's what you have!
  23. Amy March 5, 2021 at 1:32 pm #
    Can this be made ahead of time & refrigerated?
  24. Christina April 25, 2021 at 10:57 am #
    Is there anything I can sub for the wine? Could I just use more stock?
  25. Francesca June 7, 2021 at 7:55 pm #
    I make this at least once a month so good and easy. Thank you!!!
  26. Dar August 28, 2021 at 5:24 pm #
    You should check your print option or take it down. Unable to print the recipe in the format offered. Terrible.
  27. Jorie September 1, 2021 at 2:08 pm #
    This recipe is fantastic.truly delicious. I’ve made at least three times including once for Book club. Everyone enjoyed and asked for recipe. Thanks for posting
    • Bev Weidner September 2, 2021 at 6:12 am #
      Ahhhh this makes my day, Jorie! Thank you for the feedback. It means everything.
  28. Marlene October 2, 2021 at 11:51 am #
    This looks lovely, and a great use for leftover chicken or chicken breasts. About how many cups of shredded chicken should I use if I need to poach/cook my own? I have lots of chicken breasts to use up and we prefer thighs for most dishes I make. Thanks, Bev!
  29. Beth October 7, 2021 at 3:17 pm #
    I’m loving this recipe! Trying it tonight for sure!
  30. Tanya October 11, 2021 at 12:13 pm #
    Absolutely fantastic! Delicious and beautiful!
  31. Ann K October 18, 2021 at 10:04 pm #
    This recipe is the best comfort dish I've made ever! Thank you for sharing it! I can't wait to make it again and share it with my loved ones.
    • Bev Weidner October 20, 2021 at 6:22 am #
      This makes my day, Ann!! So happy you like it so much!
  32. Julie October 26, 2021 at 12:37 pm #
    Okay I made this but I could not find a lick of tarragon in either of the grocery stores I went to, so I improvised with herbs se Provence and HOLY COW it was amazing. My husband brought leftovers to work and one of his coworkers bought him lunch so he could eat this instead. Can’t say enough good things!
  33. Deanne October 29, 2021 at 8:34 am #
    Well, this will be dinner on Halloween this weekend! Looks amazing and even though I’m afraid of pug pastry I’m going to give it a go. I’m studying French and Duolingo and understand all you comments en français. I’ll be joining your blog for more laughs! Thank you
  34. Anonymous October 29, 2021 at 4:58 pm #
    Dough all chunked together. I think it would be better to bake pastry on a baking sheet and place on top.
  35. Tammie October 30, 2021 at 4:38 pm #
    Just put one in the oven. I unfortunately don’t care for tarragon but I choose fresh thyme instead. I think that will be a great substitution. I’ll check back in after we eat.
  36. Deanne November 1, 2021 at 10:17 am #
    I made this last night and there was a lot of the liquid pooled atop the puff pastry. You could barely see the pastry and it didn’t get crisp. Flavor was good but disappointed with the top. I verified correct measurements of all liquids. Any suggestions?
    • Bev Weidner November 3, 2021 at 7:01 am #
      Oh I'm so sorry, Deanne! I wish I had answers. I'm so bummed!
    • Lisa November 23, 2021 at 5:41 pm #
      Same for me. Wish I knew why.
  37. Amber November 3, 2021 at 12:50 am #
    This was absolutely fantastic!!! I had about 8 people so I doubled the recipe and baked it in a casserole dish. I preheated the casserole dish in the oven that way the hot mixture wouldn’t be going into a cold dish. This seemed to work very well! Definitely take her advice and use a dry white Cab Sav— it makes the sauce! My store was out of tarragon so I used a little fresh thyme and it was still delicious. Make sure to keep tasting the sauce mixture and salt accordingly. 10/10 would recommend!
    • Bev Weidner November 3, 2021 at 6:57 am #
      Ahhhhh this makes my day, Amber! I'm so glad it worked, and that you love it!
  38. Kate November 11, 2021 at 3:49 pm #
    merci bien pour la recette c'etait delicieux!
  39. Wendy November 17, 2021 at 7:54 pm #
    I wish I had the same success as others! My pie filling bubbled up over the puff pastry and drowned it ☹️ I’m sure it will taste delicious, but it won’t look all that pretty.
    • Lisa November 23, 2021 at 5:34 pm #
      All my puff pastry sunk/disappeared under the filling. I used a 10-11 inch cast iron, but other than that I thought I followed the instructions to a T. What did I do wrong?
  40. Lisa November 23, 2021 at 5:32 pm #
    All my puff pastry sunk/disappeared under the filling. I used a 10-11 inch cast iron, but other than that I thought I followed the instructions to a T. What did I do wrong?
  41. Lisa November 23, 2021 at 5:44 pm #
    Same for me. Wish I knew why.
  42. Pamela November 28, 2021 at 9:44 am #
    What kind of white wine? Sweet? Dry? Is there a specific wine for cooking? Want to try this recipe soon. Thanks.

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