Chicken Pot Pie – Chicken Ragout Fin

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Chicken Ragout Fin has a flaky, buttery crust, a creamy sauce, and a hearty mix of chicken and vegetables

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Main Course

Cuisine: German

Keyword: Chicken

Servings: people

Calories: 828kcal

Get Recipe Ingredients

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 shells
Fresh Parsley