French-Inspired Chicken Pot Pie
Creamy French-inspired chicken pot pie with tarragon and puff pastry. Easy, cozy, make-ahead comfort perfect for hosting or weeknight dinners.
Ingredients
- 1 rotisserie chicken chopped/shredded
- 2 tbsp EVOO
- 2 shallots thinly sliced
- 2 large carrots chopped
- 3 celery stalks sliced
- 3 tbsp butter
- 3 tbsp flour
- 1 cup dry white wine i used sav blanc
- 1 tbsp fresh tarragon chopped
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup frozen peas
- 1 tbsp fresh parsley chopped
- 2 puff pastry sheets cup into rectangles
- 1 large egg beaten
- salt and pepper to taste
Instructions
- Preheat the oven. Set your oven to 375°F so it's ready to go when the filling is finished.
- Sauté the vegetables. Heat a little extra-virgin olive oil in a large pan over medium heat. Add the shallot, carrot, and celery and cook until softened. Remove the veggies from the pan and set aside.
- Make the roux. In the same pan, melt the butter. Sprinkle in the flour and stir constantly for about 1 minute until a roux forms.
- Add tarragon + wine. Stir in the fresh tarragon, then pour in the white wine. Let it bubble and reduce for 1–2 minutes.
- Build the sauce. Slowly whisk in the chicken broth until smooth and thickened. Pour in the heavy cream and continue whisking. Season with salt and pepper. Let the mixture simmer for about 10 minutes until it becomes a creamy sauce.
- Add the chicken. Stir in the shredded rotisserie chicken and let it warm through.
- Add veggies + peas. Return the sautéed veggies to the pan, along with the parsley and frozen peas. Mix everything until well combined.
- Assemble the pot pie. Transfer the filling to a baking dish. Lay the cut up puff pastry over the top. Brush the surface with a beaten egg for that golden, glossy finish.
- Bake. Place in the oven and bake for 30 minutes, or until the puff pastry is deeply golden and the filling is bubbling around the edges.
- Serve. Let it rest for a few minutes, then dig in!
Notes
Tips & Tricks
- Use rotisserie chicken for ease. It saves time and adds great flavor. Dark meat works especially well in pot pie because it stays extra tender.
- Cut the veggies evenly. Small, uniform pieces cook faster and more evenly, giving you a smoother, more cohesive filling.
- Don’t skip the wine reduction. Letting the wine cook down adds a subtle brightness that balances the creamy sauce. If you skip wine, add a squeeze of lemon at the end.
- Keep the puff pastry cold. Cold pastry rises higher and flakes better. If it gets warm while assembling, pop it into the fridge for 5 minutes.
- Egg wash = glossy golden top. A quick brush of beaten egg ensures that perfect bakery-style finish.
- Prep ahead for hosting. Make the filling hours—or even a day—before serving. Store it in the fridge, then assemble and bake when ready.
- Prevent a soggy bottom. If you like your puff pastry extra crisp, bake the pot pie on the lowest oven rack so the bottom of the dish gets more heat.