French Onion Chicken Pot Pie
From littlebbanghouse.com
1 hr 45 minServes about 6
Caramelized onions and shredded chicken in a rich beef and wine gravy, topped with melted Gruyère and golden puff pastry squares.
Adjust▾
🌐Translate
⋯
| prepPreheat oven to 400°F / 200°C | |||||||||
| 45 ml olive oil | Caramelize onions, salt & sugar, 30 min | Add carrots, thyme & garlic, cook 1 min | Deglaze with wine, reduce by half | Sprinkle flour, cook 1 min to form roux | Slowly pour in broth, stir until thickened | Add milk & Worcestershire, simmer until thick | Stir in cheese until melted, add chicken & peas | Sprinkle remaining Gruyère on filling | Garnish with fresh thyme & parsley, serve hot |
| 3 medium yellow onions, thinly sliced (300 g) | |||||||||
| 1/2 tsp salt | |||||||||
| 1 tsp sugar | |||||||||
| 6 cloves garlic, minced | |||||||||
| 2 carrots, diced | |||||||||
| 1 tbsp fresh thyme leaves or 1/2 tsp dried thyme | |||||||||
| 120 ml dry white wine | |||||||||
| 30 g all-purpose flour | |||||||||
| 480 ml beef broth | |||||||||
| 1 tbsp Worcestershire sauce | |||||||||
| 120 ml whole milk | |||||||||
| 115 g shredded Gruyère cheese (for sauce) | |||||||||
| 280 g shredded cooked chicken | |||||||||
| 155 g frozen peas (do not thaw) | |||||||||
| 60 g shredded Gruyère cheese (for topping) | |||||||||
| 1 large egg beaten + 1 tbsp water (egg wash) | Whisk egg & water for egg wash | Brush pastry with egg wash, bake 400°F / 200°C, 30 min until golden | |||||||
| 1 sheet frozen puff pastry, thawed | Cut puff pastry into 2 inch squares, arrange on top | ||||||||
| Fresh thyme (garnish) | |||||||||
| Fresh parsley (garnish) | |||||||||
🌐Translate
⋯More
read left to right — each column combines what's behind it.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free