Description
This French-Inspired Chicken Pot Pie is a comforting and elegant dish featuring tender chicken, a medley of sautéed vegetables, and a creamy herb-infused sauce, all encased in a golden, flaky puff pastry crust. Perfect for a cozy dinner, it brings classic French flavors into a beloved homestyle favorite.
Ingredients
Scale
For the Filling
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, diced into 1-inch cubes
- Salt and freshly ground black pepper, to taste
- 2 medium leeks, white and light green parts only, thinly sliced
- 2 carrots, peeled and diced
- 2 ribs celery, diced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme leaves
- 1 teaspoon chopped fresh tarragon
- 1 cup frozen peas, thawed
For the Pastry
- 1 sheet puff pastry, thawed
- 1 egg, beaten with 1 tablespoon water (for egg wash)
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking the pot pie.
- Cook the Chicken: Heat butter and olive oil in a large skillet over medium-high heat. Season diced chicken with salt and pepper, then cook until golden and fully cooked through. Remove from skillet and set aside.
- Sauté the Vegetables: Using the same skillet, add leeks, carrots, celery, and mushrooms. Cook until vegetables soften, about 5-7 minutes. Add minced garlic and cook for an additional minute.
- Deglaze the Pan: Pour in white wine to scrape up browned bits from the skillet’s bottom. Allow it to reduce for about 2 minutes to concentrate flavor.
- Thicken the Filling: Sprinkle flour over the vegetables, stirring to coat evenly. Gradually pour in chicken stock while stirring constantly, cooking until mixture thickens into a gravy-like consistency.
- Add Cream and Herbs: Stir in heavy cream, Dijon mustard, fresh thyme, tarragon, and the cooked chicken pieces. Let the filling simmer gently for a few minutes to blend flavors thoroughly.
- Incorporate Peas and Season: Remove skillet from heat, fold in the thawed peas, and adjust seasoning with salt and pepper to taste.
- Assemble the Pie: Transfer the prepared filling into a deep-dish pie pan or suitable baking dish evenly.
- Prepare Puff Pastry: Roll out puff pastry to cover the dish top, trimming any excess. Press the edges to seal the pastry securely around the rim of the dish.
- Vent and Glaze: Cut small slits into the pastry surface to allow steam to escape during baking. Brush the entire pastry top with the beaten egg wash for a glossy finish.
- Bake: Place the pie in the preheated oven and bake for 25-30 minutes until the pastry is puffed and beautifully golden brown.
- Cool and Serve: Let the pot pie cool for about 10 minutes before slicing to allow the filling to set slightly for easier serving.
Notes
- Ensure the puff pastry is fully thawed for easy handling and even baking.
- Use fresh herbs for the best flavor or substitute dried herbs at half the quantity if needed.
- Leftover pie can be refrigerated and reheated, though pastry crispness may soften.
- For a lower-fat version, use half-and-half instead of heavy cream, and less butter.
- Vegetables can be customized based on availability or preference – try adding peas earlier if you want them softer.
