French Onion Chicken Pot Pie

This French onion chicken pot pie is cozy, rich, and surprisingly simple to make with rotisserie chicken, frozen veggies, and flaky puff pastry. It’s a comforting, French onion–inspired dinner that feels special but is totally doable for a weeknight.

Easy French Onion Chicken Pot Pie Recipe

• Made with rotisserie chicken, frozen vegetables, and store-bought puff pastry to keep prep easy
• Rich, savory French onion flavor with a creamy filling and flaky, golden topping

Ingredients for French Onion Chicken Pot Pie

• Butter: Used to slowly caramelize the onions and build rich, savory flavor. Olive oil can be substituted if needed.
• Yellow Onion: The star of the dish, cooked low and slow to develop that classic French onion flavor. Sweet onions work too.
• Garlic: Adds depth and warmth to the filling. Fresh is best, but garlic paste can work in a pinch.
• Herbs: Dried thyme and rubbed sage add tons of flavor and pair perfectly with the French onion flavors.
• Flour: Helps thicken the filling into a rich, spoonable consistency. Stick with all-purpose flour for this recipe.
• White Wine: Deglazes the pan and adds brightness. Chicken broth or beef broth can be used instead.
• Beef Broth: Enhances the French onion flavor and adds richness. Chicken broth can be substituted for a lighter taste.
• Onion Soup Mix: Boosts the onion flavor quickly and easily. My favorite is the Sprouts store brand of French onion soup mix.
• Heavy Cream: Makes the filling luxuriously creamy. Half and half can be used for a lighter option, but it will change the consistency of the filling.
• Frozen Carrots and Peas: A classic, convenient pot pie vegetable mix.
• Rotisserie Chicken: Saves time and adds great flavor. Any cooked, shredded chicken works.
• Puff Pastry: Creates a flaky, buttery topping without the fuss of pie dough.
• Egg: Used for brushing the pastry to help it bake up golden and glossy.

How to Make French Onion Chicken Pot Pie

Heat the oven to 400 degrees. Melt butter in a large sauté pan over medium heat. Add the onion with a pinch of salt and cook, stirring occasionally, for about 30 minutes until deeply caramelized.

Add garlic, thyme, sage, and a couple pinches of salt and pepper. Cook for 2 minutes, stirring occasionally, then sprinkle in flour and cook for 1 minute, stirring frequently. Deglaze the pan with a splash of white wine, scraping up all the browned bits.

Slowly stir in beef broth, onion soup mix, and heavy cream. Add frozen vegetables, shredded chicken, and a few generous pinches of salt and pepper.

Bring to a simmer, then reduce heat and simmer gently for 3–5 minutes until thickened. Transfer the filling to an 11.5-inch deep-dish pie pan, a 9×13 baking dish, or keep it in the oven-safe sauté pan.

Roll out the puff pastry slightly on a floured surface and cut into 2-inch squares.

Layer the squares over the filling, overlapping slightly. Beat the egg with a splash of water and brush over the puff pastry.

Bake for 25–30 minutes until golden brown and flaky. Let cool for 5–10 minutes before serving.

Keep It Thick

• You want the filling to be pretty thick and creamy before it goes in the oven.
• Err on the side of too creamy rather than too thin.
• A thin filling is sad, and no one wants to be sad when they eat chicken pot pie.
• If the filling is thin, let it simmer a bit longer until it thickens.
• If the filling is too thick, add a splash of cream, but keep it thick and creamy.

Caramelize the Onions the Night Before

• The cooking portion of this recipe takes a bit longer than most because you have to caramelize the onions.
• However, you can totally make them the night before, cutting the cooking time almost in half!
• I have been known to caramelize my onions through step #4 and then let the pan cool and pop the whole pan (covered with a lid) right in the fridge until I’m ready to prep the rest the next day!
• I’m sure that professional chefs would scoff at such a thing, but it can be done!
• You can also caramelize the onions, transfer them to a container, and pop them in the fridge.
• This recipe is super forgiving – as long as the filling is thick and creamy before you bake it and you don’t forget any ingredients – you’re good to go!

Prep the Whole Thing Ahead

• You can also prep the filling – start to finish, but no puff pastry – up to 2 days in advance and store in the fridge.
• An hour before you’re ready to bake, let the pot pie sit out on the counter.
• When ready to bake, add the puff pastry topping, brush with the egg wash, and bake as directed.
• You may need to add a few extra minutes of baking time to account for the colder temperature.

Things to Know

• Take your time caramelizing the onions; this is where the flavor really develops.
• Bake on the middle rack so the puff pastry browns evenly without burning.

Storing Leftovers

• Store leftover pot pie covered in the refrigerator for up to 3 days.
• The puff pastry may lose some of its crispiness, but it will still be delicious.

Reheating French Onion Chicken Pot Pie

• Reheat in a 350-degree oven until warmed through.
• This helps keep the pastry crisp. Microwave reheating works for the filling but may soften the pastry too much.

Serving Suggestions

• crispy garlic bread
• sliced garlic cheese bread
• simple house salad
• crock pot mashed potatoes
• roasted delicata squash

Try these easy chicken dinners next!