Barefoot Contessa French Chicken Pot Pies

Barefoot Contessa French Chicken Pot Pies is made with chicken breasts, leeks, carrots, cremini mushrooms, tarragon, and puff pastry. This recipe creates a creamy, savory chicken pot pie with elegant French flavors. It takes about 2 hours and 20 minutes to prepare and serves 6.

Barefoot Contessa French Chicken Pot Pies Ingredients

• 4 split (2 whole) chicken breasts, bone-in and skin-on (2½ pounds)
• Good olive oil
• Kosher salt and freshly ground black pepper
• 6 tablespoons (¾ stick) unsalted butter
• 4 cups chopped leeks, white and light green parts (4 leeks)
• 2 cups (½-inch-diced) carrots (5 carrots)
• 4 teaspoons minced garlic (4 cloves)
• 8 ounces cremini mushrooms, stems discarded; sliced
• ¼ cup minced fresh tarragon leaves
• ⅓ cup all-purpose flour
• 2½ cups good chicken stock, preferably homemade
• 6 tablespoons cream sherry
• ½ cup heavy cream
• 1 (10-ounce) package frozen peas, such as Birds Eye Garden Peas
• 3 sheets frozen puff pastry, such as Pepperidge Farm (2 boxes), defrosted
• 1 extra-large egg beaten with 1 tablespoon water, for egg wash
• Fleur de sel

How To Make Barefoot Contessa French Chicken Pot Pies

1. Roast the Chicken: Preheat oven to 350°F. Brush chicken with olive oil, season with salt and pepper, and roast for 35 minutes. Cool, remove skin and bones, and dice into ¾-inch pieces.
2. Sauté Vegetables: In a Dutch oven, melt butter and cook leeks and carrots for 8–10 minutes. Add garlic, mushrooms, and tarragon; cook 5 minutes more.
3. Make the Sauce: Sprinkle flour over veggies and cook 30 seconds. Add chicken stock and sherry; bring to boil, then simmer 2 minutes to thicken.
4. Finish the Filling: Stir in cream, salt, and pepper. Simmer 5 minutes. Add peas and diced chicken. Taste and adjust seasonings.
5. Prepare Bowls: Divide filling into six (2-cup) ovenproof bowls.
6. Top with Pastry: Increase oven to 400°F. Roll out puff pastry and cut six circles ½ inch larger than bowls. Brush bowl edges with egg wash, top with pastry, brush tops with egg wash, and sprinkle with fleur de sel and pepper. Cut three slits in each for steam.
7. Chill & Bake: Chill pies for at least 30 minutes. Bake on a parchment-lined sheet for 30–40 minutes until golden and bubbly. Serve hot.

Recipe Tips

• Use Bone-In Chicken: It yields more flavorful, moist meat.
• Don’t Skip Tarragon: This herb adds the signature French twist to the pot pie.
• Let Pastry Chill: A cold pastry before baking ensures flaky, crisp crusts.
• Cut Steam Vents: Slits in the pastry allow steam to escape and prevent soggy tops.
• Make Ahead Friendly: Assemble and refrigerate or freeze for easy entertaining.

What To Serve With Chicken Pot Pie

These pot pies pair well with a light green salad, a crisp white wine like Chardonnay, roasted root vegetables, or a simple apple tart for dessert.

How To Store Chicken Pot Pie

Refrigerate: Store assembled, unbaked pot pies in the fridge for up to 1 day.
Freeze: Freeze assembled pot pies for up to 1 month. Thaw overnight in the fridge before baking.
Reheat: Rewarm leftovers in a 350°F oven until heated through.

Chicken Pot Pie Nutrition Facts

• Calories: 620
• Total Fat: 38g
• Saturated Fat: 18g
• Carbohydrates: 39g
• Sugar: 6g
• Protein: 32g
• Sodium: 800mg

FAQs

Can I use rotisserie chicken?
Yes, but roasting your own chicken enhances the depth of flavor.

What if I don’t have sherry?
You can substitute white wine or omit it altogether if needed.

Do I need individual bowls?
Individual bowls are ideal, but you can also bake the filling in a large dish and cover with puff pastry.

Can I make it vegetarian?
Yes, use vegetable stock and substitute more mushrooms or white beans for chicken.

How do I prevent soggy pastry?
Chill assembled pies and use steam vents to allow moisture to escape during baking.

Try More Recipes:

• Barefoot Contessa Roast Chicken With Bread & Arugula Salad
• Barefoot Contessa Anna’s Tomato Tart
• Barefoot Contessa Angel Hair Pasta