Some recipes remind you that comfort and elegance can live in the same dish. This French-Inspired Chicken Pot Pie does exactly that—rich, creamy filling, buttery puff pastry, and the subtle aroma of fresh tarragon. It’s cozy food with French flair, turning a humble pot pie into something worthy of a Sunday dinner or special family meal.
Table of Contents
Why you’ll love this French Chicken Pot Pie
This pot pie brings together rustic comfort and French-inspired sophistication in one bite.
- Tender rotisserie chicken in a creamy, herb-infused sauce
- Buttery puff pastry for a crisp, golden topping
- Aromatic shallots, carrots, and celery for depth
- Fresh tarragon and parsley for classic French flavor
- Perfect for cozy dinners or entertaining guests
- Freezer-friendly and easy to make ahead
The idea came to me one rainy weekend when I wanted something hearty but elevated. My mom’s Southern-style pot pie inspired the comfort, while my travels through small French bistros added the finesse. This dish carries both—the warmth of home and the charm of café cooking, much like my Creamy Chicken Pot Pie Pasta.
Ingredients you’ll need
Every ingredient builds layers of richness and balance.
Main Ingredients
- 1 rotisserie chicken, shredded – tender, flavorful base
- 2 tbsp extra-virgin olive oil – for sautéing vegetables
- 2 large shallots, thinly sliced – mild sweetness
- 2 carrots, sliced diagonally – adds color and crunch
- 2 celery stalks, thinly sliced – classic aromatic base
- 3 tbsp butter – builds the roux
- 3 tbsp flour – thickens the sauce
- ½ cup dry white wine – deglazes and adds French depth
- 1 tbsp freshly chopped tarragon – signature herb flavor
- 2 cups chicken stock – base of the creamy filling
- ½ cup heavy cream – smooth, velvety texture
- 1 tbsp chopped parsley – bright finishing touch
- ½ cup frozen peas – sweet pop of flavor
- 2 puff pastry sheets, thawed and cut into rectangles – flaky top
- 1 egg, lightly beaten – for golden crust
- Coarse salt and freshly ground pepper – to taste
Optional Add-ons or Substitutes
- Replace wine with extra stock if preferred
- Add diced mushrooms for more umami
- Substitute tarragon with thyme or rosemary for variation
- Use a homemade crust instead of puff pastry for a rustic touch
- Stir in a squeeze of lemon juice for brightness
Step-by-step instructions
This pot pie is luxurious but simple to prepare with the right rhythm.
- Prepare the aromatics: Heat olive oil in a large skillet over medium heat. Add shallots, carrots, and celery. Cook 5–7 minutes until soft and fragrant.
- Make the roux: Add butter to the pan, stirring until melted. Sprinkle in flour and whisk for 1 minute until golden and nutty. (This thickens your sauce.)
- Deglaze with wine: Slowly pour in white wine, whisking to remove any browned bits. Let it simmer for 1–2 minutes until slightly reduced.
- Build the sauce: Gradually add chicken stock and stir until smooth. Simmer for 3–4 minutes until it begins to thicken. Add cream, tarragon, salt, and pepper.
- Add the filling: Stir in shredded chicken, peas, and parsley. Cook 2–3 minutes until heated through and well combined.
- Assemble the pot pies: Spoon mixture into individual ramekins or a large casserole dish. Top each with puff pastry rectangles, pressing edges lightly. Brush with beaten egg for shine.
- Bake: Place on a baking sheet and bake at 400°F for 20–25 minutes until puffed and golden. Let cool for 5 minutes before serving.
Quick reminders:
- Don’t skip the egg wash—it creates that gorgeous golden crust.
- Puff pastry should stay chilled until baking for best rise.
- Use leftover chicken for easy prep.
- If you love flaky textures, try serving it alongside Cheddar Bay Biscuits for the ultimate comfort combo.
Expert tips for success
A few small techniques make this dish restaurant-worthy.
- Use high-quality rotisserie chicken—it saves time and adds flavor.
- Slice vegetables evenly so they cook at the same pace.
- Don’t rush the roux—cook until light golden for rich flavor.
- Deglaze the pan well after adding wine or stock for depth.
- For extra shine, brush pastry twice with egg wash.
- Let pies rest before serving—filling thickens as it cools slightly.
- Garnish with extra tarragon sprigs for a touch of freshness.
This method mirrors the comfort of my Mini Shepherd’s Pies—both cozy, golden, and perfect for sharing on cool evenings.
Serving suggestions
Serve this dish warm and golden straight from the oven—it’s pure comfort with a French accent.
- Pair with a crisp green salad and vinaigrette
- Serve alongside roasted vegetables or mashed potatoes
- Complement with buttery biscuits or crusty bread
- Add a glass of sparkling lemonade or apple cider
- Finish with a light dessert like fruit tarts or French-Canadian Meat Pie for a rustic touch
Each spoonful feels like wrapping yourself in a cozy blanket—rich, creamy, and full of flavor.
Storing and reheating
This pot pie is ideal for make-ahead dinners and tastes even better the next day.
How to store it
- Cool completely before storing
- Refrigerate in airtight containers up to 3 days
- Freeze portions up to 2 months (wrap tightly in foil)
- Thaw overnight in the fridge before reheating
How to reheat it
- Reheat in a 375°F oven for 15–20 minutes until warm and crisp
- For individual servings, microwave on low power, then finish in a toaster oven to crisp pastry
- Add a splash of chicken stock if the filling thickens too much
- Brush edges with butter before reheating for shine
Even reheated, the sauce stays velvety and the pastry golden—a true comfort meal that holds its magic.
Nutrition information (per serving)
- Calories: 510
- Protein: 29g
- Carbohydrates: 34g
- Fat: 29g
- Saturated Fat: 13g
- Cholesterol: 120mg
- Fiber: 3g
- Sodium: 670mg
- Sugars: 5g
Frequently asked questions
Can I use cooked chicken breast instead of rotisserie?
Absolutely. Poached or roasted chicken breast works beautifully. Just shred or cube it before adding to the filling. Rotisserie chicken just adds convenience and extra flavor.
What can I serve with chicken pot pie?
It’s perfect on its own, but sides like Garlic Parmesan Dinner Rolls or roasted asparagus add a balanced touch.
Can I make one large pie instead of individual ones?
Yes! Simply pour the filling into a 9×9-inch baking dish and cover with puff pastry. Adjust bake time to 30–35 minutes to ensure even cooking and a golden crust.
Final thoughts
This French-Inspired Chicken Pot Pie combines everything I love about comforting food and French finesse. It’s creamy, flaky, and rich with herbs, yet simple enough for any cook to make at home. The tarragon and white wine give it depth, while the puff pastry adds that satisfying crunch in every bite.
It reminds me why I started Hearty Home Recipes—to bring warmth and joy through meals that anyone can make. When I serve this dish alongside buttery Cheddar Bay Biscuits, it’s always the kind of dinner that gets passed around with smiles and second helpings.
- Take your time with the sauce—it’s the soul of the dish.
- Use real butter and puff pastry for perfect texture.
- Cook it with care, serve it warm, and savor every golden spoonful.
French‑Inspired Chicken Pot Pie
Ingredients
Equipment
Method
- Preheat oven to 400 °F (200 °C). Heat olive oil in a large skillet over medium heat. Add shallots, carrots, and celery; cook 5–7 minutes until soft and fragrant.
- Add butter to the skillet; once melted, sprinkle in flour and whisk for about 1 minute until the roux turns light golden and nutty.
- Slowly pour in white wine (or extra stock if skipping wine), whisking to deglaze the pan and scrape up any browned bits. Let it simmer 1–2 minutes until slightly reduced.
- Add chicken stock and cream, stir until smooth and thickened, then add tarragon, salt, and pepper to taste.
- Stir in shredded chicken, peas, and chopped parsley. Mix until well combined and heated through (2–3 minutes).
- Divide the filling into individual ramekins or pour into a large casserole dish. Top each portion with a puff pastry rectangle, pressing the edges lightly to seal. Brush pastry with beaten egg.
- Bake on a baking sheet for 20–25 minutes (or 30–35 minutes for a large pie) until pastry is puffed and golden. Let cool 5 minutes before serving.
Nutrition
Notes
- Using rotisserie chicken makes this quick and easy.
- Puff pastry should stay chilled until baking for a good rise.
- For a lighter version, you can skip the cream or use a lighter substitute; mushrooms can be added for extra depth.
- This recipe also works in a large “family‑style” dish instead of individual pies.
