Chicken Fricassee Pot Pie

Two timeless dishes come together in this ultimate comfort food casserole with a puff pastry crust.

Chicken Fricassee Pot Pie
Photo: Antonis Achilleos
Hands On Time:
40 mins
Total Time:
1 hrs 20 mins

The rich creaminess and golden pastry topping of chicken pot pie meet the brightness of chicken fricassee in this comforting spring casserole. Traditionally, fricassee is a simple stew of chicken and vegetables seared in butter and flavored with white wine. In this oven-baked twist, wine works double time. First, deglaze your skillet with a splash of wine to pick up the flavorful browned bits on the bottom of the pan. And to finish, a second glug adds a touch of acidity and sweetness to round out the flavors in the dish.


  • 2 tablespoons olive oil

  • 4 4-oz. boneless, skinless chicken thighs

  • 3 tablespoons unsalted butter, divided

  • 12 ounces sliced fresh mushrooms, such as oyster, shiitake, or cremini

  • 2 large carrots, cut into 3/4-in. chunks

  • 2 spring onions or scallions, thinly sliced

  • ¼ cup all-purpose flour

  • ¾ cup dry white wine, divided

  • 3 cups unsalted chicken broth

  • 1 tablespoon whole-grain mustard

  • 2 teaspoons chopped fresh tarragon

  • 1.50 teaspoons kosher salt

  • 1 teaspoon freshly ground black pepper

  • ¼ cup heavy cream

  • 1 sheet frozen puff pastry (from a 17.3-oz. pkg.), thawed

  • 1 large egg, lightly beaten

  • Flaky sea salt, for serving


  1. Preheat oven to 425°F. Heat oil in a large oven-safe skillet over medium-high. Add chicken; cook, flipping once, until beginning to turn golden brown, about 2 1/2 minutes per side. Transfer to a plate and shred. (Chicken will not be cooked through.)

  2. Add 2 tablespoons butter to skillet and melt over medium-high. Add mushrooms; cook, undisturbed, until deeply browned on 1 side, about 4 minutes. Continue to cook, stirring occasionally, until tender and fully browned, about 5 minutes. Add carrots and onions; cook, stirring occasionally, until beginning to soften, about 4 minutes.

  3. Add flour; cook, stirring constantly,until flour coats vegetables and turns golden brown, about 1 minute. Add 1/2 cup wine; cook, stirring constantly, until reduced slightly, about 1 minute. Gradually stir in broth; bring to a boil over medium-high. Reduce heat to medium and cook, stirring occasionally, until thickened slightly, about 5 minutes. Stir in chicken, mustard, tarragon, kosher salt, and pepper. Remove from heat. Stir in cream and remaining 1/4 cup wine and 1 tablespoon butter.

  4. Cut puff pastry into 12 (1 1/2-inch) squares. Arrange on top of chicken mixture. Whisk egg and 1 tablespoon water in a small bowl. Brush egg wash over puff pastry. Bake until puffed and deep golden brown, about 40 minutes. Top with flaky sea salt. Let cool for about 10 minutes before serving.


Frozen puff pastry will thaw at room temperature in about 40 minutes.

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