A Recipe Variation for Deconstructed Chicken Pot Pie
Gary and Jane Langton · Main Course · Poultry · Provencal Recipes · TasteChicken Pot Pie is the perfect recipe for using all the delicious fall and winter vegetables in our markets. It’s really easy to make, has a great flavour, and is the perfect way to use leftover chicken.
Deconstructed Chicken Pot Pie
This recipe has all the taste and comfort of a traditional chicken pot pie casserole with much less time and effort.
Equipment
Ingredients
- 250 gr cooked chicken chopped into large cubes
- 50 gr lardons or ham cut into chunky cubes
- 1 large leek finely sliced
- 200 gr puff pastry
- 50 mL dry sherry
- 200 gr butternut squash peeled and cut into small cubes
- 200 gr parsnips peeled and cut into small cubes
- 100 mL crème fraîche
- 200 mL chicken stock
- flour for rolling out the pastry
- 1 tbsp olive oil
- 1 egg yolk beaten with 1 tsp of water
- 1 handful thyme leaves
- salt and pepper to taste
Instructions
- Fry the lardons (or chopped ham) in a dry frying pan for 3 minutes until lightly golden. Drain on a plate and set aside.
- In a sauté pan, add the olive oil and gently sauté the leeks, parsnips, and butternut squash with the thyme leaves and salt and pepper until soft (8 minutes). Be careful not to burn them as this will affect the flavour.
- Pour in the sherry and let it bubble for 5 minutes until well reduced.
- Add the lardons (or chopped ham) and pour over the chicken stock.
- Return to the boil and simmer for about 10 minutes until the liquid is reduced by half.
- Stir in the crème fraîche and cook for 5 minutes until the sauce has reduced to a nice, thick, creamy consistency.
- Set aside.
- Preheat the oven to 200°C (400°F).
- Roll out the puff pastry to 3mm thick on a floured surface.
- Cut out 2 rounds using a small saucer as a template (about 12 cm diameter) and then 2 slightly smaller ones.
- Place the pastry circles on a non-stick baking tray, with a small one on top of a large one. With a knife, score a pattern (of your design) on each top.
- Brush the top of the pastry circles with the egg and water mixture and bake in the centre of the oven for 10 mins or until well-risen and golden brown.
- Remove from the oven and slightly cool the pastry circles on a wire rack.
- Add the cooked chicken to the sauce and re-heat until the chicken is properly heated through.
- Check the seasoning and then divide the mixture between 2 warm plates, topping each one with a pastry circle.
- Serve the pie with green beans, broccoli or peas, and a large glass of white wine.
Tried this recipe?Let us know how it was!
Other Chicken Recipes to Try
Cassoulet Confit of Chicken Thigh and Andouille Sausage
Recipe from Bon Appetit Magazine February 2016. Makes Four (4) quite generous servings, or plenty of leftovers.
Check out this recipe
Poulet Provençal au Citron de Menton
Roasting the chicken and vegetables in one pan makes for easy clean-up. The actual cooking time will vary depending on the size of your bird. Use a meat thermometer to check or slice near a leg to make sure the juices run clear.
Check out this recipe
Poulet Bonne Femme
A simple one-pan main course of browned chicken, braised in apple cider and finished with cream.
Check out this recipePrivate Baux de Provence & Saint Remy de Provence Wine Tour from Marseille
Create your perfect private wine tour in Provence, tailored to your preferences (half-day or full-day). Whether you want to combine wine tasting with stunning landscapes, charming villages, or cultural exploration, we’ll design an itinerary just for you.
Book this Experience for 2025Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Quick Coq au Vin a French Classic Made Easy
November 19, 2018
Students for our cooking class come from all over the world. We have had the pleasure of meeting Americans, Australians, Asians, Europeans, and even a Candian couple who returns every year for a refresher workshop (or two). Without fail, whether these folks consider themselves cooks or beginners they want easy recipes. This recipe for Quick Coq au Vin meets that request, enjoy cuisine à la Française made easy.…
Delicious Paella Recipe Served With a Rosé from Bandol in Provence
August 30, 2024
Playing around with this recipe for paella (Arroz con Pollo) took me years to perfect. Paella is a Spanish dish from the Valencian Community but is often found in Provencal markets. The exact ingredients are up to the chef, but this version was inspired by Jacques Pépin’s Arroz con Pollo, and his recipe called for …
Mom’s Dijon Chicken a Dinner Classic in Under 30-Minutes
March 27, 2018
Every cook needs to have a few "go-to" recipes tucked in their apron. These recipes are the ones that you can make without checking to see if you have the ingredients, you know are delicious, and never fail to impress your guests. For me, my mother's Dijon Chicken, a simple baked poultry dish that is ready in under 30-minutes, is a go-to combination.…
Easy Chicken Dish for Summer Poulet Basilic aux Tomates Confites
July 27, 2018
This chicken recipe combines the flavours of southern of the Mediterranean - basil, tomatoes, olive oil and pine nuts into a versatile main dish. You can serve Poulet Basilic aux Tomates Confites (chicken with caramelized tomatoes) hot or at room temperature. This recipe is simple to prepare, uses fresh ingredients and it is great for a picnic - a perfect summer dish.…
No Comment