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French Onion Chicken Pot Pie
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French Onion Chicken Pot Pie

1 h 15 minServes 6Nutri-Score C€€
from @littlebbanghouse7 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • olive oilPantry45 ml
  • yellow onion (medium, thinly sliced)Produce3 pieces
  • saltSpices3 g
  • sugarPantry4 g
  • garlic (minced)Produce6 pieces
  • carrot (small, diced)Produce2 pieces
  • fresh thyme (leaves only)Produce3 g
  • dry white wineBeverages120 ml
  • all-purpose flourPantry30 g
  • beef brothPantry480 ml
  • Worcestershire saucePantry15 ml
  • whole milkDairy120 ml
  • Gruyère cheese (shredded)Dairy150 g
  • frozen peas (do not thaw)Produce190 g
  • cooked chicken (shredded)Meat280 g
  • black pepper (to taste)Spices1 g
  • puff pastry (frozen sheet, thawed and cut into 2 inch squares)Bakery1 piece
  • egg (large, beaten)Dairy1 piece
  • water (for egg wash)Other15 ml
  • fresh thyme (for garnish)Produce3 g
  • fresh parsley (for garnish)Produce5 g

per serving

Nutrition

275kcal

Carbs
20 g
Proteins
13 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Baking dish
  • Mixing bowl
  • Pastry brush
  • Oven

step by step

Method

  1. Caramelize the onions

    • Heat the olive oil in a large pan over medium heat.
    • Add the sliced onions with the salt and sugar and cook, stirring occasionally, until deeply golden and caramelized.
    Step 1

  2. Build the filling

    • Add the garlic, carrots and thyme and cook until fragrant.
    • Pour in the white wine and let it reduce.
    • Sprinkle over the flour and stir to form a roux, cooking briefly.
    Step 2

  3. Add the liquids and cheese

    • Whisk in the beef broth, Worcestershire sauce and milk until smooth.
    • Simmer until slightly thickened, then stir in the Gruyère until melted.
    • Season with salt and pepper.
    Step 3

  4. Finish the filling

    • Stir in the frozen peas and the shredded cooked chicken.
    • Pour the filling into a baking dish.
    Step 4

  5. Top with pastry

    • Arrange the puff pastry squares over the filling.
    • Brush the pastry with the egg wash.
    Step 5

  6. Bake

    • Bake at 200 °C until the pastry is puffed and golden and the filling bubbles.
    Step 6

  7. Garnish and serve

    • Sprinkle with fresh thyme and parsley before serving.
    Step 7
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