Description
Indulge in a savory French Onion Chicken Pot Pie recipe that combines tender chicken, caramelized onions, and flaky pastry crust. Learn how to make this comforting dish today!
Ingredients
- 6 (about 1134 g total) bone-in, skin-on chicken thighs
- 30 ml (2 tbsp) plus 10 ml (2 tsp) olive oil, divided
- 10 ml (2 tsp) kosher salt, divided
- 5 ml (1 tsp) black pepper, divided
- 1 frozen puff pastry sheet, thawed (from 1 [490 g] package)
- 1 large egg, beaten
- 30 g unsalted butter
- 2 medium-size (about 566 g total) yellow onions, halved lengthwise and sliced 1/4-inch-thick (1065 ml)
- 2 large (170 g total) carrots, peeled and cut into 1/2-inch cubes (240 ml)
- 60 ml water
- 15 ml minced garlic (from 3 garlic cloves)
- 60 ml grape juice
- 45 g all-purpose flour, plus more for work surface
- 475 ml beef stock
- 10 ml chopped fresh thyme, plus more for garnish
- 4 g chopped fresh rosemary
- 113 g shredded Gouda cheese (240 ml)
Instructions
- Set the oven to 425°F. In a large mixing bowl, combine the chicken, 2 teaspoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper, ensuring the chicken is well-coated. Arrange the chicken with the skin side facing up on a foil-lined baking tray. Roast in the oven until the chicken is a golden hue and reaches an internal temperature of 165°F, approximately 35 minutes. Allow the chicken to cool at room temperature for around 10 minutes until it’s manageable. Discard the skin and bones, then using two forks, tear the meat into small, bite-sized pieces, yielding about 3 cups; set aside.
- Spread out the puff pastry and, on a floured surface, roll it into a 9-inch square. With a 3-inch round cutter, slice the pastry into 7 circles and discard the leftover dough. Lay the pastry circles on a baking sheet covered with parchment paper. Coat the tops evenly with the beaten egg. Bake in the oven until the pastries are lightly golden and puffed, about 10 minutes. Let them cool on the baking sheet once out of the oven.
- As the pastry cools, melt the butter with the remaining 2 tablespoons of olive oil in a 10-inch cast-iron skillet over medium heat. Add the onions and cook, stirring frequently, until they turn golden brown, about 25 to 28 minutes, adjusting the heat to avoid burning. Incorporate the carrots and water, cooking and stirring until the onions are deeply golden and the carrots are crisp-tender, around 5 to 6 minutes. Mix in the garlic, cooking and stirring until it becomes fragrant, roughly 1 minute. Pour in the grape juice, scraping any browned bits from the skillet bottom using a wooden spoon. Cook, stirring often, until the liquid evaporates, roughly 45 seconds.
- Blend in the flour, stirring constantly until the flour turns a light brown and the onions take on a pasty texture, approximately 1 minute. Gradually add the beef stock, bringing the mixture to a simmer over medium heat. Continue to simmer, stirring frequently, until the mixture thickens, about 3 to 5 minutes. Add the shredded chicken, thyme, rosemary, and the remaining 1 teaspoon of salt and 1/2 teaspoon of pepper. Take off the heat.
- Arrange the puff pastry circles on top of the chicken mixture in the skillet. Evenly distribute the shredded Gouda cheese over the chicken mixture and pastry rounds. Bake at 425°F until the cheese is fully melted, approximately 8 to 10 minutes. Once removed from the oven, let the dish cool slightly for about 5 minutes. Garnish with extra thyme leaves and serve.
Notes
- Consider using Swiss or cheddar cheese for a richer flavor instead of Gouda.
- Save time by using pre-cooked rotisserie chicken instead of roasting and shredding thighs.
- Experiment with adding different herbs or spices to create a unique twist on the classic pot pie taste.
