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.
Step 3
Heat the remaining olive oil in a skillet over medium. Add the onions and cook until golden. Then, stir in the carrots and water. Once the carrots are tender, add the garlic and cook until fragrant. Add the vino and cook for another minute. Stir in the flour and cook for about a minute, stirring constantly. Gradually add in the stock and let it cook until it thickens. Stir in the chicken, rosemary, thyme, salt, and pepper. Remove from the heat.
Final Step
Nestle the puff pastry on top of the mixture in the skillet. Sprinkle the cheese evenly. Bake at 425°F for eight to ten minutes. Garnish with thyme leaves, and serve your pot pie while still hot. Enjoy!