I love French bistro cooking. I’m reminded of aged french farmhouses with the wind gently ruffling fields of lavender on a warm summer day. The draw of french cooking to me has always been the style of Provence or elegantly simple bistro cooking. That’s the taste that I wanted to capture with my French Bistro chicken Pot Pie. Elegant but with simple ingredients that speak to my love of casual french cooking. Serve with a salad of interesting fresh greens dressed, petite tomatoes and blue cheese dressed with a french vinaigrette and a glass of crisp Chablis, simply delicious! A meal that transports me to the french country side.
French Bistro Chicken Pot Pie pour deux
2 whole boneless chicken breast
1 tablespoon olive oil
freshly ground pepper
1/4 cup butter
1 cup chopped leeks, white only
1/2 cup chopped shallots
1/4 cup flour
1 1/2 cup chicken stock
1/2 cup white wine
2 tablespoon heavy cream
2 teaspoon herbs de provence
1 teaspoon salt
1/2 teaspoon freshly grated pepper
1 cup sliced baby carrots
1 cup haricot verts, cut into 2 inch pieces
1/2 package puff pastry, 1 sheet
1 egg, beaten
Preheat oven to 350F
Place the chicken breast on a baking sheet and rub with olive oil. Generously sprinkle breast with salt and pepper. Roast for 40-45 minutes or until cooked thoroughly. Set aside to cool. Cut chicken to 1 inch diced cubed when cool enough to handle.
In a small saucepan heat chicken stock just to boiling. In a large pot or Dutch oven, melt the butter and saute leeks and shallots over medium-low heat for 10 to 15 minutes until translucent. Do not brown. Add the flour and cook over low heat stirring constantly, for 2 minutes. Add hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring until thick. Add wine bring to just to boil then reduce heat to a simmer. Add cream, herbs, salt, and pepper. Add carrots and haricot verts. Mix well.
Preheat oven to 425F
Place a 1 1/2 cup ovenproof dish on pastry on a floured surface. Cut circle from pastry. 1/2 inch larger than dish; cut vents. Refrigerate on parchment-lined baking sheet.
Divide chicken mixture between dishes. top with pastry, press edges to seal, and brush with egg. Bake on a baking sheet until golden, 25-30 minutes.