Description
This French Onion Chicken Pot Pie combines the rich, caramelized flavors of classic French onion soup with a comforting chicken pot pie, topped with flaky puff pastry squares. The savory mixture of onions, garlic, herbs, chicken, and vegetables is simmered in a creamy, beef broth-based sauce before being baked to golden perfection. Perfect for a cozy family dinner, this pot pie serves 8 and offers a delightful twist on traditional comfort food.
Ingredients
Pot Pie Filling
- 1 tablespoon butter
- 1 large yellow onion, thinly sliced (about 2.5 cups)
- 6 cloves garlic
- 1/2 teaspoon dried thyme
- 1/2 teaspoon rubbed sage
- 2 tablespoons flour
- a few splashes white wine
- 1.5 cups beef broth
- 1 ounce packet onion soup mix
- 3/4 cup heavy cream
- 2 cups frozen carrots and peas
- 2 cups shredded rotisserie chicken
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
Puff Pastry Topping
- 1 sheet thawed puff pastry
- 1 egg
- 1 splash water (for egg wash)
Garnish
- Fresh chopped parsley
Instructions
- Preheat Oven: Heat oven to 400 degrees Fahrenheit to prepare for baking the pot pie.
- Cook Onions: Melt butter in a large sauté pan over medium heat. Add sliced onions and a pinch of salt, cooking and stirring occasionally for about 30 minutes until onions are deeply caramelized and soft.
- Add Aromatics and Flour: Stir in minced garlic, dried thyme, rubbed sage, and additional salt and pepper. Cook for 2 minutes. Sprinkle in flour and continue stirring frequently for 1 minute to cook out the raw flour taste.
- Deglaze and Add Broth: Pour in a few splashes of white wine to deglaze the pan, scraping up any browned bits. Slowly add beef broth while stirring to combine.
- Add Remaining Ingredients: Mix in onion soup mix, heavy cream, frozen carrots and peas, shredded chicken, and season with salt and pepper.
- Simmer Filling: Increase heat to medium-high to bring the mixture to a simmer. Reduce heat and simmer gently for 3-5 minutes until the sauce thickens, stirring occasionally. Adjust seasoning as needed.
- Prepare Pie Dish: Transfer the filling to an 11.5-inch deep dish pie pan or a 9×13-inch white baking dish.
- Roll Puff Pastry: On a lightly floured surface, unroll the thawed puff pastry. Use a rolling pin to slightly flatten seams and roll into a square.
- Cut Puff Pastry: Use a pizza cutter to slice the puff pastry into 2-inch squares.
- Layer Puff Pastry: Arrange puff pastry squares over the filling, starting from the edges and working inward, slightly overlapping the pieces until fully covered.
- Apply Egg Wash: Beat the egg with a splash of water to create an egg wash. Brush the puff pastry topping evenly with the egg wash.
- Bake Pot Pie: Bake in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and flaky.
- Cool and Serve: Let the pot pie cool for 5-10 minutes before serving. Garnish with fresh chopped parsley and enjoy!
- Enjoy and Feedback: If you loved this recipe, please leave a 5-star rating and review to share your thoughts.
Notes
- Caramelizing the onions slowly is key to developing the rich flavor reminiscent of French onion soup.
- Use thawed puff pastry for easier handling and better texture.
- The puff pastry squares create a charming lattice effect and bake more evenly than a single sheet.
- Adjust seasoning at the end of simmering according to taste.
- This recipe can be made ahead by preparing the filling in advance and assembling just before baking.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French-American
