Chicken Au Poivre Pot Pie
A cozy twist on classic chicken pot pie with tender shredded Chicken au Poivre, vegetables, a creamy black pepper and rosemary gravy, and a golden, flaky puff pastry crust!
This Chicken au Poivre Pot Pie is what happens when two of my favorite comfort foods collide. I took the shredded chicken from my Chicken au Poivre and turned it into an extra cozy pot pie with shallots, leeks, carrots, celery, peas, and a creamy black pepper and rosemary gravy. Instead of a traditional pie crust, I top the whole thing with squares of puff pastry so you get tons of buttery, golden, flaky edges in every serving.
The best part is the extra au poivre-inspired sauce. You’ll make more than you need for the actual pot pie, but that is very intentional. Let the extra sauce gently simmer on the stove while the pot pie bakes, then serve it alongside for pouring over each scoop. And if you’ve already made my Chicken au Poivre, definitely stir any leftover au poivre sauce into the cream sauce here because it adds even more flavor! If you don’t have any leftover, no problem; a little chicken bouillon gives the sauce that extra savory richness instead.
Here are the Ingredients for this Chicken Au Poivre Pot Pie:
Produce - Shallots, Yellow Onion, Celery, Carrots, Leeks, Garlic, Rosemary, Peas
Seasonings - Salt, Black Pepper, Chicken Bouillon
Pantry - Puff Pastry, Flour, Chicken Broth
Protein - Shredded Chicken au Poivre
Dairy - Butter, Heavy Cream, Egg
Classic Chicken Pot Pie
A cozy twist on classic chicken pot pie with tender shredded Chicken au Poivre, vegetables, a creamy black pepper and rosemary gravy, and a golden, flaky puff pastry crust!
Ingredients
- 1 quart heavy cream
- 1 cup chicken broth
- 2 shallots, finely diced
- 3 cloves garlic, minced
- 2 sprigs fresh rosemary
- 1–2 tsp freshly cracked black pepper, plus more to taste
- Salt, to taste
- 1–2 tsp chicken bouillon, optional
- Leftover Chicken au Poivre sauce, optional
- 1 stick butter
- 2 shallots, diced
- 1 yellow onion, diced
- 2 stalks celery, diced
- 2 large carrots, diced
- 1 leek, cleaned and thinly sliced
- ¼ cup all-purpose flour
- 4 cups shredded Chicken au Poivre
- 2 cups frozen peas
- Salt and freshly cracked black pepper, to taste
- 1 package puff pastry, thawed but still cold
- 1 egg
- Splash of water
- Flaky sea salt and fresh rosemary or thyme, optional, for finishing
Instructions
- Add the heavy cream, chicken broth, shallots, garlic, rosemary, black pepper, and a good pinch of salt to a saucepan. Bring to a gentle simmer over medium-low heat and cook until the flavors come together and the sauce begins to slightly reduce and thicken.
- If you made the Chicken au Poivre recipe and have leftover sauce, stir it directly into the cream sauce. If you don’t have leftover sauce, add 1–2 tsp of chicken bouillon for a little extra savory flavor. Keep the sauce warm over low heat.
- Preheat the oven to 400°F.
- Start the filling. Melt the stick of butter in a large oven-safe braiser over medium heat. Add the shallots, onion, celery, carrots, and leeks. Season with a pinch of salt and black pepper and sauté for about 8–10 minutes, until the vegetables begin to soften.
- Sprinkle ¼ cup flour over the vegetables and stir until everything is evenly coated. Cook for 2–3 minutes to get rid of the raw flour taste.
- Slowly ladle about 3 cups of the warm au poivre cream sauce into the braiser, stirring as you go. You may need slightly more or less depending on how much your sauce has reduced. You want the filling to be rich and creamy but not soupy. Reserve the remaining sauce and keep it gently simmering on the stove while the pot pie bakes.
- Fold in the frozen peas and shredded Chicken au Poivre. Taste and season with additional salt and plenty of freshly cracked black pepper, if needed. Remove the braiser from the heat.
- Cut the cold puff pastry into squares and arrange them over the top of the filling, slightly overlapping them and leaving a few little openings for steam to escape.
- Whisk the egg with a splash of water, then brush it generously over the puff pastry.
- Transfer the braiser to the oven and bake at 400°F for about 35 minutes, or until the filling is bubbling and the puff pastry is deeply golden brown and crisp. If the pastry starts getting too dark before the filling is ready, loosely cover the top with foil.
- Let the pot pie rest for about 5–10 minutes before serving. Spoon into bowls and serve with that extra warm au poivre cream sauce poured generously over the top. Finish with flaky sea salt, fresh herbs, and plenty of cracked black pepper if you want to really lean into the au poivre flavor.
Notes
The extra sauce is part of what makes this pot pie so good, so don’t worry that the recipe intentionally makes more than you’ll need for the filling. Keep it gently simmering while the pot pie is in the oven so it reduces a little more, then bring it straight to the table. Pouring that warm, peppery cream sauce over the crispy puff pastry right before eating is arguably the best part.
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