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French Onion Chicken Pot Pie

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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.

  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x

Ingredients

Units Scale
  • 1 tablespoon butter
  • 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
  • 1 sheet thawed puff pastry
  • 1 egg
  • Kosher salt
  • fresh cracked black pepper
  • fresh chopped parsley for garnish

Instructions

  1. Heat oven to 400 degrees.
  2. Melt butter in a large saute pan over medium heat. Add onion and salt and cook, stirring occasionally, for about 30 minutes.
  3. Add garlic, thyme, and sage along with a couple pinches of salt and pepper. Cook, stirring occasionally for 2 minutes. Sprinkle in flour and cook, stirring frequently, for 1 minute. 
  4. Deglaze with a few splashes of white wine, then slowly pour in the beef broth while scraping all the yummy bits off the bottom of the pan. 
  5. Stir in onion soup mix, heavy cream, frozen veggies, shredded chicken, and a few large pinches of salt and pepper.
  6. Turn heat to medium-high and bring to a simmer. Reduce heat and simmer gently for 3-5 minutes or until it thickens. Stir occasionally. Season to taste with salt and pepper.
  7. Transfer filling to an 11.5 inch deep dish pie pan, 9×13 white baking dish, or keep it in the large saute pan.
  8. Unroll puff pastry on a lightly floured surface. Use a rolling pin to roll it out slightly into a square and flatten the seams. Use a pizza cutter to slice puff pastry into 2″ squares.
  9. Layer the puff pastry squares over the pot pie, starting around the edge and working towards the center, overlapping the pieces slightly until you’ve used all of them.
  10. Beat egg with a splash of water. Brush the puff pastry with egg wash.
  11. Bake for 25-30 minutes, or until the puff pastry is golden brown and flaky.
  12. Let the pot pie cool for 5–10 minutes before serving. Enjoy!
  13. If you loved this recipe, please leave a 5-star rating and review below!

Equipment

Notes

  • Take your time caramelizing the onions; this is where the flavor really develops. And you can do that part the night before if you want to save prep time!
  • Bake on the middle rack so the puff pastry browns evenly without burning.
  • Author: Kylie
  • Prep Time: 25 minutes
  • Cook Time: 65 minutes
  • Category: Dinner, Main
  • Method: Oven + Stove Top
  • Cuisine: American

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