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.





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


  • 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


  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.

French-Inspired Chicken Pot Pie / Bev Cooks

Invite me over?

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131 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!
          • Deanne December 2, 2023 at 5:20 pm #
            I’m going to use leftover turkey because it’s what I have. Any idea how many cups would be equivalent to an entire rotisserie chicken? This looks fabulous and totally doable. Thanks for what I’m sure will be a winner!
    • Amanda November 14, 2021 at 8:24 pm #
      Wow! This was absolutely amazing! It was picture perfect and tested even better. Thanks for sharing!
    • Judy Neurauter February 23, 2023 at 10:37 am #
      For those having trouble with the crust getting soggy...I've been thinking about it...maybe your cast iron skillet or casserole dish isn't the right size. In directions it says a 13 inch skillet is used. I noticed several people used a 10 inch skillet which would cause bubbling over I would think, also maybe your sauce wasn't cooked long enough to get the thickness necessary to hold the pastry up on top, especially since many double checked the amounts added.. For some making a sauce/gravy is easy and others struggle with "are we there yet", but don't give up I think the only thing missing was the cooking time for sauce to come up and size of skillet or casserole dish used. This lovely tasting pot pie is a keeper and worth making over and over. This recipe made me a follower, plus the personality of this amazing cook "chef".
      • Kristina June 1, 2024 at 6:16 pm #
        Thank you for sharing this - this happened to mine and I’m not quite sure why. Flavor is great but yeah the outer part of the crust sunk and is a bit gummy.
  2. Stefanie November 12, 2019 at 11:19 am #
    Looks amazing! I will report back after I make it!
    • Cindy October 31, 2023 at 9:19 pm #
      Thank you for the tip! I was glad I read your comment before making the pie. Mine came out perfect!
  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!
    • Aimee LaVallee June 26, 2022 at 9:00 pm #
      I admit I loathe tarragon as well. I may try a bit of sage, or just a basic poultry blend.
  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!
    • Bev Weidner November 14, 2019 at 1:24 pm #
      Let me know how it turns out!!
      • Linda March 24, 2022 at 9:51 am #
        I made this last night and it was delicious. My sauce bubbled up over the puff pastry on one side so it did not look as pretty as yours. My husband and son LOVED it. Thanks for the keeper recipe.
      • Michelle Norwood April 6, 2022 at 8:06 pm #
        I made your recipe tonight and it’s in the oven now I had to tweak it because my husband thinks he needs to have a bottom crust. So I bought the Marie Calendar pie shells and the pastry for the top. I had to divide it into 2 pies. I hope it turns out as good as my daughters but will come back and let you know. I am going to freeze the other one for another meal.
  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?
    • Nina December 13, 2023 at 10:57 am #
      My first try was in too small an iron skillet. I had to remove the puff pastry and cook it separately on a cookie sheet as it was getting covered in sauce and not puffing. What size casserole dish did you use? I’ll try that this time .
  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.
    • bubba December 21, 2022 at 11:23 pm #
      Maybe you should check your printer, driver settings… and your manners. Rude.
  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.
      • Kelly January 13, 2023 at 9:58 am #
        Hi Bev! This is a show stopper. I'm serving it for the second time to the same guests tonight because it's just too dang good. I would love to hear any suggestions you or your readers have for good side dishes.
  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?
    • Nina September 12, 2023 at 8:15 pm #
      Mine too. I’ve tried lifting up the drowned pieces and put the whole thing back in the oven. They brined but didn’t puff
  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.
    • lori January 17, 2022 at 6:32 pm #
      I think if the sauce is thicker before baking and the pastry is barely thawed it may work better. Mine is in the oven right now and sinking:) Hoping it will cook through....
    • LB April 2, 2024 at 6:05 pm #
      I made this with chicken on several occasions and we absolutely love it. Now I have leftover pork from Easter dinner and I willl be making a pork pot pie instead. I expect it to be as delicious as the chicken.
  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.
  43. Linda Lorenzo December 8, 2021 at 1:47 pm #
    This was delicious. I poached a large chicken breast with lots of veggies and seasoning to make the stock (added a little Better Than Bouillon). I did add some sliced mushrooms when I sauteed the veggies. Since there are only two of us I used a 10' cast iron and only one sheet of puff pastry. So good this will definitely be in my rotation.
  44. Lynn December 11, 2021 at 10:31 am #
    Tried this yesterday, was delicious, best chicken pot pie that we have ever eaten. This recipe is a great keeper. I baked it for 50 minutes in order for the puff pastry to brown. The broth bubbled up through the puff pastry even though I had slightly overlapped it so the presentation wasn't as nice as your puff pastry where all was evenly browned.
  45. Blanca December 12, 2021 at 6:34 am #
    Hi Bev, Does this freeze well? I’m having a houseful of company for holidays. I’m trying to cook and freeze as many meals as I can in advance. Thank you.
    • Lisa September 18, 2022 at 5:49 pm #
      I made this and the filling bubbled over the puff pastry so it wouldn’t brown. Any one else have this issue?
  46. Daisy January 19, 2022 at 10:50 pm #
    Excited to try this. Even more excited to know where you got those forks! They are fabulous!
  47. Michelle Lyon February 4, 2022 at 5:06 pm #
    Omg, I’ve made this recipe so many times with leftover chicken from Sams Club. It is totally delish. I now add mushrooms & if I don’t have fresh tarragon I simply use herbs d Provence. Make this, your loved ones will be very happy!
  48. Kmoo February 5, 2022 at 6:26 pm #
    This was amazing! Turned out just like the picture! It’s a keeper.
  49. Donna Marshall March 9, 2022 at 8:43 pm #
    I made this today! The sauce seemed runny, but by the time we ate, it was fine! Also, it was super delicious. I enjoyed the flavor so much more than other pot pies I’ve made, and I think it was the tarragon. Definitely a winter meal I will make often!
  50. Linda Regan April 2, 2022 at 6:21 pm #
    My filling boiled over the puff pastry. How do you get yours to stay on top off filling and look so good? I followed the recipe.
    • Deb December 27, 2022 at 6:53 pm #
      This happened to me too and. It’s a soggy mess. Would be nice to see a reply to this since many commented on same issue.
      • Anonymous September 11, 2023 at 7:14 pm #
        I think it calls for a 13 inch skillet
  51. Gail April 7, 2022 at 8:56 pm #
    What is a good substitute for the dairy for someone who is dairy intolerant.
  52. Kathy L May 18, 2022 at 4:00 pm #
    I’ve never subscribed to a blog before but you are too hilarious and this looks wonderful. Will try it (as soon as my Covid buggers off).
  53. Gigi1956 September 5, 2022 at 6:12 pm #
    Perfection! Thanks so much, this was fantastic!
  54. Jill September 9, 2022 at 9:41 am #
    I don't know which thing makes me happier...getting ready to make this delicious looking recipe or your writing style! Thanks for a great recipe and a very entertaining blog post!
  55. Anonymous September 23, 2022 at 2:27 pm #
    Okay here goes……I just love you for this wonderful recipe……it was awesome !! Thank you❤️
  56. taylor October 25, 2022 at 9:27 pm #
    Hi! This is AMAZING! I've made it about 5-6 times now. However, my sauce always bubbles up through my puff pastry and ruins everything but the direct middle.... how do i avoid this?
  57. Debbie Butler November 26, 2022 at 8:15 pm #
    I made this amazing pot pie this evening using the leftover turkey from Thanksgiving - just as delicious as when it’s made with chicken. The subtle addition of white wine and the puff pastry topping make this pot pie a dish I proudly serve to company (with many compliments). Thanks for sharing this recipe!
  58. Anonymous January 1, 2023 at 8:17 am #
    this chicken pot pie was amazing!!
  59. Mindy March 20, 2023 at 10:11 pm #
    Fantastic recipe! How should I make it in advance and freeze it to give away to a friend? And instructions for my friend to cook or reheat it? Dial the underneath??
  60. Peggy July 18, 2023 at 5:30 pm #
    Unlike some of your readers I absolutely LOVE Tarragon and thought this pot pie was divine! Hubby had a smile all the way through it and I did too! I'm throwing out any and all old pot pie recipes
  61. Cindy October 31, 2023 at 9:16 pm #
    I made this tonight. It was delish! After reading some of the comments, I cooked the sauce probably 15 minutes to get it good and creamy. I added some minced garlic to the shallots, had to use fresh sage instead of tarragon because it’s all I had fresh, and the only addition I made at the end…..I added a little grated Parmesan before putting the puff pastry on top. Cooked all in a 12 inch iron skillet and the finished pie was beautiful. Absolutely a wonderful recipe. Thank you for posting it!
  62. Virginia M Trujillo November 1, 2023 at 11:48 pm #
    I just tried this tonight. I confess I did not use rotisserie chicken but opted to use some chicken breast I had in the fridge and I just poached them in a simple stock on the stovetop and diced them up when cooled. It worked fine. This recipe is quite delicious considering how easy it is and both my husband and I loved it. Thanks for sharing such a winner! It's vraiment délicieux!
  63. Brittany November 17, 2023 at 6:59 am #
    This is absolutely incredible! It tastes as good as the photos! I've made this twice now and it is one of my favorite recipes. Couldn't be easier to make something so delicious
  64. Sue December 9, 2023 at 4:41 pm #
    Excellent recipe, made it today, so good. Thank you!
  65. Megan December 13, 2023 at 11:51 am #
    I’ve made this twice and it is so freaking good. I could probably eat have of the whole dish in one sitting! I don’t have a large enough cast iron, so I cook it up in my dutch oven and transfer it to a baking dish. My only complaint is that the some of puff pastry pieces don’t cook through all the way, but honestly I don’t even care. It may be due to my oven or the dish I use, but regardless the flavors are phenomenal.
  66. Kelli December 24, 2023 at 7:05 am #
    I made this last night and it was fantastic! I couldn't find puff pastry at the grocery store and used phyllo dough instead, still breaking it into pieces like the recipe called for the pastry. It turned out AMAZING! I will absolutely be making this again. My entire family devoured their plate including my very picky niece.
  67. Chef Potpie (Laurel) January 14, 2024 at 9:33 pm #
    Oh my goodness, Bev! This recipe is not just going into my "Best of 24" file, it is going straight into my "Best of the Best" file! I can't say enough good things about this rustic and simple French dish. Keeping it simple with wholesome, with common, and fresh ingredients, to me, always tastes better. The flavor of this pot pie is just plain delicious! Hubby says he would like to have this twice a month at least, and I agree. Thank you so much for sharing this treasure!
    • Bev Weidner January 15, 2024 at 8:03 am #
      Ahhhhh you've made my day, Laurel!!
  68. Susan Gardner January 16, 2024 at 9:51 am #
    This was stunning!🤩 Thank you for the new twist….the little rectangles look so “ chic”!!!😉 Very clear and easy to follow instructions…a winner 🏆
  69. JostLori January 19, 2024 at 1:49 pm #
    I made this beautiful potpie based on Chef Potpie's review! Wow - this is an absolute keeper of a recipe. The tarragon gives it a flavor that is so different than other pies I've made - and is better by far! The only issue I had, and it's a common one among other comments, is that the puff pastry was overcome by the sauce and didn't puff or cook through as much as I would have liked. Later, I realized you used a 13 inch pan, and I only used a 10 inch pan. The pastry probably overlapped too much and the pan was too full. Next time, I'll use the 10 inch PLUS a little 6 inch for an individual pie. Can't wait! This is beautiful and delicious comfort food at its best!
  70. Anonymous March 4, 2024 at 1:08 pm #
    I'm making it tonight. I'm going to try making it in my cast iron Dutch oven. I hope it turns out okay.
  71. Christine March 4, 2024 at 6:04 pm #
    Made this tonight for the first time. I've never used puff pastry before & I believe I let mine get too warm. It really never rose & the layer underneath stayed raw & gummy. Great flavor, but then again, I'm not sure I'm a fan of tarragon. I only had dried & used that.
  72. Kim March 12, 2024 at 4:01 pm #
    I made at home and my family loved it. I would love to take this to a potluck I am going to an hour from my home. I would think the pastry would get soggy. To the lady who made her pastry in the oven, did you grease your pan and use parchment? what temp and time was it in the oven? Thanks for your help. Kim
  73. Cat March 17, 2024 at 9:42 am #
    This is so good! It’s the only chicken pot pie I will make.
  74. Geeki May 5, 2024 at 6:10 pm #
    It is in the oven now! My house smells amazing. It is a crappy rainy day so I finally ventured into this gorgeous recipe. My rectangles have sunk into the sauce so I am cooking the full 40 minutes. I used one sheet of puff pastry because it covered the entire surface fully. Am I supposed to stack it? I love tarragon so I am really excited! My taste test of the filling was perfect. Thank you so much for making this rainy Sunday bright.
  75. Lisa May 11, 2024 at 10:18 pm #
    Delicious, but I think I would use my homemade pie crust and add a few potatoes to it. Great comfort food…I’m stuffed
  76. Kiana May 17, 2024 at 1:06 pm #
    I’m obsessed with this recipe. I make it all the time. I add more tarragon than you recommend and a little bit of garlic, but this is a staple in my household! I made multiple when I was pregnant(wasn’t sure about using the wine so I substituted with apple cider vinegar and it worked well) and we had them as some easy postpartum meals & I’ve made it for a couple different family occasions and always get so many compliments. Thank you thank you!


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