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French Chicken Pot Pies Recipe

Dress up your chicken pot pie with French accents, like fresh leeks and tarragon.
Ina Garten•

Ina Garten, the Barefoot Contessa, recently published her ninth book of fresh, seasonal recipes polished to perfection. Make It Ahead is everything you love about Garten's produce-friendly, anyone-can-make-it cuisine with prep done beforehand so you can get out of the kitchen and into your salad right on time.

I believe in mastering one recipe and then making variations. This is a twist on a classic American pot pie but dressed up for company. It has French ingredients, like leeks and tarragon, and I use puff pastry to make the crust easy!

Reprinted with permission from Make It Ahead

French Chicken Pot Pies Recipe
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Prep Time
30
minutes
Cook Time
1.5
hours
Servings
6
Dress up your chicken pot pie with French accents, like fresh leeks and tarragon.
Total time: 2 hours
Ingredients
  • 4 split (2 whole) chicken breasts
  • Good olive oil
  • Kosher salt and freshly ground black pepper
  • 6 tablespoons (3/4 stick) unsalted butter
  • 4 leeks
  • 5 carrots
  • 4 teaspoons garlic
  • 8 ounces cremini mushrooms
  • 1/4 cup minced fresh tarragon leaves
  • 1/3 cup all-purpose flour
  • 2 1/2 cups good chicken stock
  • 6 tablespoons cream sherry
  • 1/2 cup heavy cream
  • 1 (10-ounce) package frozen peas
  • 3 sheets frozen puff pastry
  • 1 extra-large egg beaten with 1 tablespoon water
  • Fleur de sel
Directions
  1. Preheat the oven to 350°F.
  2. Pat the chicken dry with paper towels, place on a sheet pan, brush with olive oil, and sprinkle with salt and pepper.
  3. Roast for 35 minutes, until cooked through. Set aside until cool enough to handle. 
  4. Discard the skin and bones and cut the meat in 3/4-inch dice. You should have about 5 cups of chicken.
  5. Meanwhile, heat the butter in a medium heavy-bottomed pot or Dutch oven, such as Le Creuset.
  6. Add the leeks and carrots and sauté over medium-high heat for 8 to 10 minutes, until they begin to soften.
  7. Add the garlic, mushrooms and tarragon and cook for 5 minutes.
  8. Sprinkle on the flour and cook for 30 seconds, stirring constantly.
  9. Add the chicken stock and sherry, bring to a boil, then lower the heat and simmer for 2 minutes, until the mixture is slightly thickened.
  10. Add the cream, 2 teaspoons salt and 1 teaspoon pepper and simmer for 5 minutes.
  11. Stir in the frozen peas and chicken, taste for seasonings, and pour the mixture into six (2-cup) ovenproof serving bowls.
  12. Raise the oven to 400°F.
  13. On a lightly floured board, roll each pastry to an 11-inch square.
  14. Cut out 2 circles from each sheet of pastry that are each 1/2 inch larger than the rim of the bowl.
  15. Brush the outer edges of the bowls with the egg wash.
  16. Place a pastry circle over each bowl, adhering it with the egg wash.
  17. Brush the pastry with egg wash and sprinkle with fleur de sel and pepper.
  18. Make three 1-inch slits in each pastry for steam to escape.
  19. Refrigerate the pot pies for at least 30 minutes.
  20. Place on a sheet pan lined with parchment paper and bake for 30 to 40 minutes, until the crust is golden brown and the filling is bubbly. Serve hot.
  21. Andrew Carmellini's Chicken Pot Pie Recipe
  22. Inside-Out Chicken Pot Pie Recipe
  23. Chicken Pot Pie With Pickled Beets Recipe
 
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