Today, I want to share with you one of my all-time favorite German dishes, Chicken Ragout Fin. Chicken Ragout Fin is very similar to an American style Chicken Pot Pie. We just use Pastry Shells in Germany instead using a pie. This creamy chicken stew is a classic comfort food that always reminds me of my Oma and her delicious cooking.
Chicken Ragout Fin is a dish that originated in France but became popular in Germany during the 19th century. It’s a simple but satisfying recipe that consists of tender chicken meat cooked in a creamy white sauce with mushrooms, onions, and peas. The dish is typically served with rice, potatoes, or bread.
Whenever I make Chicken Ragout Fin, I can’t help but think of my Oma. She was the one who introduced me to this dish and taught me how to make it. Her version of Chicken Ragout Fin or Chicken Pot Pie was always the best, and I loved watching her cook in the kitchen, stirring the pot with her wooden spoon and adding the perfect amount of seasoning.
How to make Chicken Ragout Fin
To make Chicken Ragout Fin, you first need to cook the chicken in a pot until it’s browned on all sides. Then, you remove the chicken and sauté the onions and mushrooms until they’re softened. Next, you add flour to the mixture to create a roux, and then slowly stir in milk and cream to make a rich, creamy sauce.
Once the sauce has thickened, you add the chicken back into the pot, along with some frozen peas, and let everything simmer for a few more minutes. Finally, you season the dish with salt, pepper, and a pinch of nutmeg to give it a warm, cozy flavor.
Pies or Shells
We usually don’t make pies in Germany (which is a shame because I love pies!) and most of the time we have our chicken pot with rice or potatoes. But on special occasions, we have it with these delicious, crisp puff pastry shells. One can order them at the bakery and they make them fresh. We just need to reheat them in the oven and then fill them with our chicken ragout. We call that “Ragout Fin” then.
Can you imagine how happy I was to learn that I can get these shells in the US, too? They are in the freezer section with the puff pastry.
When I take a bite of Chicken Ragout Fin, I’m immediately transported back to my Oma’s kitchen. I can taste the rich, creamy sauce and the tender, juicy chicken. This dish is a true comfort food that always makes me feel happy and nostalgic.
In conclusion, if you’re looking for a comforting and delicious dish to warm you up on a cold day, give Chicken Ragout Fin a try. And if you’re lucky enough to have an Oma like mine, make sure to ask her for her version of the recipe. Trust me, it will be worth it!
Chicken Pot Pie – Chicken Ragout Fin
- 2 lbs. Chicken Breast boneless, skinless, cut into bite-sized pieces
- ½ cup All-purpose flour
- ½ cup Unsalted butter
- 1 medium Onion diced
- 1 cup Mushrooms sliced
- ½ cup Peas frozen
- 3 cups Whole milk
- 1 cup Heavy Cream
- ¼ tsp. Nutmeg
- 1 tsp. Worcestershire Sauce
- 1 tsp. Lemon juice
- Salt and pepper to taste
- Fresh Parsley chopped, for garnish
- In a large bowl, toss the chicken pieces with half of the flour until coated evenly.2 lbs. Chicken Breast, ½ cup All-purpose flour
- Melt the butter in a large pot over medium-high heat. Add the chicken to the pot and cook, stirring occasionally, until browned on all sides, about 8 minutes.½ cup Unsalted butter
- Remove the chicken from the pot and set it aside.
- In the same pot, add the diced onion and sliced mushrooms. Sauté for 5-7 minutes, until the vegetables are tender and the onions are translucent.1 medium Onion, 1 cup Mushrooms
- Sprinkle the remaining flour over the vegetables and stir until everything is coated evenly.½ cup All-purpose flour
- Slowly pour in the milk, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook for 5-7 minutes, until the sauce thickens.3 cups Whole milk
- Stir in the heavy cream, frozen peas, and nutmeg. Add the chicken back into the pot and let everything simmer for 10-15 minutes, until the chicken is cooked through and the sauce has thickened to a desired consistency.½ cup Peas, 1 cup Heavy Cream, ¼ tsp. Nutmeg
- Season the ragout fin with Worcestershire sauce, lemon juice and salt and pepper to taste.1 tsp. Worcestershire Sauce, 1 tsp. Lemon juice, Salt and pepper
- Serve hot over rice, potatoes, or bread, garnished with chopped parsley or fill into warm puff pastry shellsFresh Parsley