French Onion Chicken Pot Pies

Warm, comforting, and irresistibly indulgent, French Onion Chicken Pot Pies are the ultimate fusion of two beloved classics. Bursting with sweet caramelized onions, shredded tender chicken, creamy Gruyère cheese, and a touch of thyme, this dish delivers all the rich flavors of French onion soup in a flaky puff pastry shell. A splash of white wine deglazes the pan, enhancing the savory broth, which is thickened to perfection and tucked beneath the golden pastry. Perfect for cozy dinners or impressive entertaining, these individual pot pies are as hearty as they are elegant. Ready in just over an hour, they’re a show-stopping way to elevate comfort food with gourmet flair!

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 4

Ingredients

• 4 tablespoons Unsalted butter
• 2 tablespoons Olive oil
• 4 medium Yellow onions, thinly sliced
• 2 cloves Garlic, minced
• 2 teaspoons Fresh thyme leaves
• 1 cup Dry white wine
• 4 cups Chicken broth
• 2 large Boneless, skinless chicken breasts
• 3 tablespoons All-purpose flour
• 1 cup Heavy cream
• 1.5 cups Gruyère cheese, shredded
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 sheets Puff pastry sheets, thawed
• 1 large Egg, beaten with 1 tablespoon water

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.

Step 3

Add the sliced onions and cook, stirring occasionally, for 25-30 minutes until deeply caramelized. Reduce the heat slightly if they start to brown too quickly.

Step 4

Add the garlic and thyme to the skillet with the onions. Cook for 30 seconds, until fragrant.

Step 5

Deglaze the pan with the white wine, scraping up any browned bits on the bottom. Allow the wine to reduce by half, about 2-3 minutes.

Step 6

Pour in the chicken broth and bring the mixture to a simmer.

Step 7

Add the chicken breasts to the skillet and cook in the broth for 12-15 minutes, or until fully cooked. Remove the chicken and shred it with two forks.

Step 8

In a small bowl, mix the flour with 2 tablespoons of softened butter to form a smooth paste. Whisk this paste into the skillet to thicken the broth mixture.

Step 9

Stir in the heavy cream and shredded chicken. Simmer for another 2-3 minutes, then remove from heat.

Step 10

Mix in the Gruyère cheese, salt, and pepper until the cheese is melted and fully incorporated.

Step 11

Divide the mixture evenly among 4 oven-safe ramekins or small baking dishes.

Step 12

Roll out the puff pastry sheets slightly on a floured surface. Cut the pastry into circles slightly larger than the top of your ramekins.

Step 13

Place the pastry circles over each ramekin, pressing lightly around the edges to seal. Brush the tops with the egg wash.

Step 14

Cut small slits in the pastry tops to allow steam to escape.

Step 15

Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.

Step 16

Remove from the oven and let the pot pies rest for 5 minutes before serving.

Nutrition Facts

Serving size	2657.2 grams (2657.2g)

Amount per serving	% Daily Value*
Calories	3682

Total Fat 241.00g	309%
Saturated Fat 121.40g	607%
Polyunsaturated Fat 0.00g
Cholesterol 1069mg	356%
Sodium 6639mg	289%
Total Carbohydrate 113.80g	41%
Dietary Fiber 10.30g	37%
Total Sugars 23.20g
Protein 206.10g	412%

Vitamin D 80IU	400%
Calcium 1923mg	148%
Iron 13mg	73%
Potassium 2944mg	63%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.9%

Protein: 23.9%

Carbs: 13.2%