Easy French Onion Chicken Pot Pie Recipe to Try at Home

Looking for the ultimate comfort dish this season? How about a mouthwateringly tasty French onion chicken pot pie that’s packed with flavor, protein, and goodness? If you just started drooling, you’re not alone. This recipe marries the traditional French onion soup with the beloved chicken pot pie in a delicious dish. Here’s how to make it!

Chicken Pot Pie: The Ingredients

• 6 (about 2 ½ pounds) bone-in, skin-on chicken thighs
• 2 cups beef stock
• 4 ounces shredded Gruyère cheese, shredded (1 cup)
• 2 medium-sized yellow onions, halved and sliced ¼-inch-thick (4 ½ cups)
• ¼ cup water
• ¼ cup dry vino
• 1 frozen puff pastry sheet, thawed (from 1 package)
• 2 large (6 ounces total) carrots, peeled and cut into ½-inch cubes (1 cup)
• 1 large egg, beaten
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil (plus another 2 teaspoons, divided)
• 2 tablespoons unsalted butter
• 1 tablespoon minced garlic
• 2 teaspoons kosher salt, divided
• 2 teaspoons chopped fresh thyme, plus more for garnish
• 1 teaspoon black pepper, divided
• ¾ teaspoon chopped fresh rosemary

Chicken Pot Pie: The Directions

Step 1

Preheat the oven to 425°F. Grab a large bowl and place the chicken, some salt, pepper, and olive oil inside. Toss to coat. Line a baking sheet with aluminum foil and move the chicken there, skin side up. Roast for about 35 minutes (or until a thermometer inserted in the thickest part of the meat shows 165°F). Let it cool. Then, remove the skin and bones. Shred the meat into small, bite-size pieces.

Step 2

Unfold the pastry sheet. Roll it into a 9-inch square. Cut the pastry into seven rounds using a cookie cutter, and remove the excess dough. Move the pastry rounds onto a baking sheet lined with parchment paper and brush the tops with whisked egg. Bake for about 10 minutes or until light brown and puffed.