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French Onion Chicken Pot Pie Recipe

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4.3 from 73 reviews

This French onion chicken pot pie is a cozy and rich dish inspired by classic French onion soup. Made with rotisserie chicken, frozen vegetables, and flaky puff pastry, it offers a comforting meal that’s surprisingly simple to prepare, perfect for a weeknight dinner.

Ingredients

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

Topping

  • 1 sheet thawed puff pastry
  • 1 egg
  • Fresh chopped parsley for garnish

Instructions

  1. Preheat Oven: Heat your oven to 400 degrees Fahrenheit to get it ready for baking the pot pie.
  2. Caramelize Onions: Melt the butter in a large sauté pan over medium heat, then add the sliced onion and a pinch of salt. Cook, stirring occasionally, for about 30 minutes until the onions are deeply caramelized.
  3. Add Seasonings and Garlic: Stir in the garlic, dried thyme, rubbed sage, and additional salt and pepper to taste. Cook for about 2 minutes, stirring occasionally.
  4. Make Roux and Deglaze: Sprinkle the flour over the onion mixture and cook, stirring frequently, for 1 minute to cook off the raw flavor. Then add a few splashes of white wine to deglaze the pan, scraping up any browned bits on the bottom.
  5. Add Liquids and Mix-Ins: Slowly pour in the beef broth while scraping the pan to combine all the flavorful bits. Stir in the onion soup mix, heavy cream, frozen carrots and peas, and shredded chicken. Season again with salt and pepper.
  6. Simmer Filling: Increase heat to medium-high to bring the mixture to a simmer, then reduce heat to low and gently simmer for 3-5 minutes until the filling thickens, stirring occasionally. Adjust seasoning if needed.
  7. Transfer Filling: Pour the prepared filling into an 11.5 inch deep dish pie pan, a 9×13 inch baking dish, or keep it in the sauté pan if oven-safe.
  8. Prepare Puff Pastry: On a lightly floured surface, unroll the puff pastry sheet. Use a rolling pin to slightly flatten and even out seams. Cut the pastry into 2-inch squares with a pizza cutter.
  9. Assemble Topping: Layer the puff pastry squares over the filling, starting from the edges and working towards the center, overlapping slightly until all pieces cover the top.
  10. Brush with Egg Wash: Beat the egg with a splash of water and brush this mixture over the puff pastry squares to promote golden color and shine during baking.
  11. Bake: Place the pot pie on the middle oven rack and bake for 25-30 minutes, until the puff pastry is golden brown and flaky.
  12. Cool and Serve: Let the pot pie cool for 5-10 minutes before serving. Garnish with freshly chopped parsley and enjoy your comforting, French onion-inspired dinner.

Notes

  • Take your time caramelizing the onions; this is where the flavor really develops. You can do this step the night before to save time on the day of cooking.
  • Bake the pot pie on the middle rack of the oven to ensure the puff pastry browns evenly without burning.

Find it online: https://flavorspath.com/french-onion-chicken-pot-pie-recipe/