Description
“Experience the ultimate comfort food with this French-Inspired Chicken Pot Pie. Featuring a flaky, buttery puff pastry crust and a creamy, herb-infused filling with tender chicken, vegetables, and a rich béchamel sauce. Perfect for cozy dinners and special occasions.”
Ingredients
- 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
- 1 sheet puff pastry, thawed
- 1 egg (for egg wash)
- Fresh parsley, chopped (for garnish)
Instructions
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Preheat the oven to 400°F (200°C).
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In a large skillet, melt butter over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3 minutes.
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Add the diced carrots and cook for an additional 5 minutes, until the carrots begin to soften.
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Stir in the flour, cooking for 1-2 minutes to form a roux.
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Gradually pour in the chicken broth, stirring constantly to avoid lumps. Add the heavy cream, thyme, rosemary, salt, and pepper. Bring to a simmer and cook until the sauce thickens, about 5-7 minutes.
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Add the shredded chicken and peas to the sauce, stirring to combine. Remove from heat and set aside.
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Roll out the puff pastry on a lightly floured surface to fit your baking dish. Transfer the chicken mixture into the dish.
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Cover the filling with the puff pastry, trimming any excess dough around the edges. Press the edges down to seal and create a crust.
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Beat the egg and brush the top of the pastry with the egg wash.
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Cut a few slits in the top of the pastry to allow steam to escape.
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Bake for 25-30 minutes, or until the puff pastry is golden brown and crispy.
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Let it cool for a few minutes before serving. Garnish with fresh parsley.
Notes
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For a lighter version, you can substitute the heavy cream with half-and-half or a lighter cream.
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You can add mushrooms for extra flavor and texture.
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This recipe can be made ahead and stored in the fridge, then baked when ready to serve.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French-inspired
