6 servings
25 min prep
30 – 40 min cook
Chicken Pot Pie Provençal
2 tablespoons of Unsalted Butter
3 cups of Roast Chicken, diced or shredded
2 cups of Fennel (or celery), diced
2 cups of Carrot, diced
1 cup of Sweet Onion, diced
8oz of Cremini Mushrooms, coarsely chopped
4 cloves of Garlic, minced
2 tablespoons of Fresh Tarragon (or 2 teaspoons dried)
1 tablespoon of Fresh Thyme (or 1 teaspoon dried)
⅓ cup of All-Purpose Flour
¾ cups of Dry White Wine
1¼ cups of Low Sodium Chicken Broth
1 cup of Heavy Cream
1 cup of Frozen Peas
2 sheets of Puff Pastry
1 large Egg
- Heat butter in a heavy-bottomed pot or Dutch oven. Add the fennel or celery, carrots, and onion and sauté over medium-high heat for 8-10 minutes, until they begin to soften.
- Add the mushrooms, garlic, and herbs and cook for 5 minutes.
- Sprinkle on the flour and cook for 30 seconds, stirring constantly.
- Add the wine and chicken stock, bring to a boil, then lower the heat and simmer for 2 minutes, until the mixture is slightly thickened.
- Add the cream and salt & pepper and let simmer for another 5 minutes.
- Stir in the frozen peas and chicken, taste for seasonings, and pour the mixture into an ovenproof serving dish.
- Make an egg wash with the egg and 1 tablespoon of water and brush the edges of the serving dish with the mixture. Roll out thawed puff pastry and place over serving dish, adhering it with the egg wash. Brush the egg wash over the pastry and sprinkle with fleur de sel & pepper. Make three 1-inch slits in the pastry for steam to escape.
- Refrigerate for at least 30 minutes (can be left in fridge overnight or frozen for up to a month). Turn oven to 400.
- Place on a sheet pan lined with parchment paper and bake for 30 to 40 minutes, until the crust is golden brown and the filling is bubbly. Serve hot.
Rich, creamy, and aromatic, this dish – adapted from Julia Child & Jacques Pépin's recipe for chicken-tarragon pot pie – is absolute comfort food perfection. Tarragon, thyme, and fennel give this savoury pie a decided Provençal twist, and as such it pairs well with the region's staple wine: a crisp, dry rosé.