The recipe is simple, practical, and can easily be made ahead — perfect for family dinners, Sunday suppers, or using up leftover roast chicken.

Ingredients you’ll need for this Chicken and Leek Pot Pie

Before we jump into the method, let’s talk about the ingredients, because each one has its role in building the flavors of this cozy pie:

For the filling:

• Chicken. Tender, juicy chicken makes up the heart of the filling. You can use leftover roast chicken (or even turkey), rotisserie chicken, or cooked chicken breasts and/or thighs especially for this dish. I actually like a mix of white and dark meats. Make sure the chicken pieces are skinned and deboned.
• Bacon sticks (or lardons, as we call them in France). These bring a smoky, savory depth that balances the creaminess of the sauce. If you can’t source “lardons”, thick-cut bacon sliced into matchsticks works perfectly.
• Leeks. The co-star of this recipe! Their mild sweetness pairs perfectly with the savory chicken bits. Be sure to wash them carefully between the layers to remove any grit. I love how they get so melty once cooked down. I prefer to use mostly the white parts: the green ends never really get super tender. 
• Celery & garlic. This combo creates the aromatic base in the filling, that adds freshness and balance.

To make the creamy sauce:

• Flour & butter. Combined, they form a roux, which thickens the creamy sauce.
• Chicken stock. Use a good quality low-sodium broth for maximum flavor without oversalting.
• Milk & cream. Together, these create a luscious sauce. The cream ensures richness, while the milk keeps it light enough for seconds.
• Thyme & bay leaf. Classic herbs that infuse the sauce with warmth and earthiness.
• Nutmeg. Just a pinch makes the cream sauce sing with subtle depth and warmth.
• Dijon mustard. It cuts through the richness of the creamy sauce with a gentle tang and adds that signature French taste.

For the top layer: 

• Puff pastry. Buttery, flaky pastry that rises beautifully in the oven. Store-bought is totally fine here. Make sure you buy an “all-butter” pastry (avoid oil or lard-based), this really makes a difference here.
• Egg yolk – Brushed atop the puff pastry to create that irresistible golden shine on top.

How to Make Chicken and Leek Pie (Step-by-Step)

1. Prepare the ingredients.

If you’re using raw chicken, pan-fry it until just cooked through. Chop into bite-sized pieces. If using cooked chicken, shred it into chunks. Slice the leeks (whites only), celery, and bacon into small pieces. Mince the garlic.

2. Cook the base

Heat a large skillet or sauté pan over medium heat. Add the bacon and cook until lightly crisp. Add the leeks, celery, and garlic. Cook until softened but not browned.

3. Make the sauce

Melt the butter in the pan with the vegetables. Sprinkle in the flour and stir to coat the vegetables. This is your “roux”: this will thicken your filling later. Gradually whisk in the chicken stock, stirring constantly to avoid lumps. Add the milk, cream, thyme and bay leaf. Simmer gently for 2-3 minutes until the sauce thickens enough to coat the back of a spoon.

4. Assemble the filling

Stir in the chicken pieces and Dijon mustard. Season with grated nutmeg, salt and freshly ground black pepper. Remove the bay leaf and transfer the mixture into a deep pie dish.

5. Top with puff pastry

Roll out the puff pastry and cut it into a circle as large as your pie dish. You can use your dish or a plate as an outline. Cut a hole in the middle, this helps the steam escape while the filling bakes. Optional: Here I like to cut out a large circular strip of pastry and line-it along the inner edge on the pie dish. This helps create a thick pie edge. Lay your puff pastry circle on top. Brush the pastry with beaten egg for that golden shine.

6. Bake

Bake until the pastry is puffed, golden, and crisp. Allow the pie to rest for 10-15 minutes before serving – this helps the filling set slightly.

FAQs – Chicken and Leek Pot Pie

Which part of a chicken is best to use for this recipe?

I typically just use an entire rotisserie chicken for this recipe, but it’s completely acceptable to use whatever you have leftover, all white or all dark meat. Ideally a mix of white and dark meat for the best texture, but anything will work!

What are lardons? Can I replace them?

What we call “Lardons” are matchstick cut pieces of pork belly, found absolutely everywhere in France. If you can’t find lardons where you are, any type of thick cut bacon will work well in this recipe – just cut the strips into matchsticks on your own, using a sharp knife. Use natural bacon for a subtle taste, or go with smoked bacon if you want a bolder tasting dish.

Can I make it as a pie with a base?

Yes, absolutely! If you want to make this recipe into an actual pie (with a base), line your dish with a bottom layer of pastry, blind-bake it for 10 minutes, then add the filling and top crust. I suggest having a look at my French Chicken And Mushroom Pie (Tourte) recipe as an example.

Can I sub all the heavy cream with milk to make the sauce lighter?

I would highly suggest against it. The heavy cream provides the thickness, velvetiness and richness necessary for this recipe – and it also prevents a runny filling from developing.

Can I use store-bought puff pastry?

Yes! For convenience, I often use store-bought puff pastry. Choose a good-quality butter-based crust, and if frozen, thaw it as directed and keep it chilled until ready to bake. Puff pastries come round in France, and I know most come square in the US/Canada: no worries here, you can simply cut the sheet round to fit your pie dish.

If you’d like to try homemade, I recommend Sally’s Baking Addiction puff pastry recipe—it’s simple, buttery, and delicious.

How can I make it gluten free?

While I haven’t done this myself, yes you can! You’ll need to find yourself a gluten-free pie crust (many brands offer this now) and use a gluten-free thickening replacement for the ¼ cup of all-purpose flour used in the sauce, such as cornstarch or rice flour.

How do I prevent the pie top from browning too quickly?

Good question, all ovens are different and some may bake more from the top, browning your pie top more. If the top browns too fast (usually after 20–30 minutes), loosely cover it with foil. This allows it to keep baking without over-browning.

Can I make this pie ahead of time?

Yes! The filling can be made up to a day in advance and stored in the fridge. Assemble with the puff pastry just before baking. You can also freeze the fully baked pie — it reheats beautifully.

How long does this chicken and leek pie keep?

Store leftovers in the fridge for up to 4 days. Let the pie cool, then cover tightly or place in an airtight container. Reheat in the oven at 350°F (180°C)—avoid the microwave to keep the crust crisp.

For freezing, cool completely, wrap well, and freeze for up to 2 months. Bake straight from frozen: cover with foil and heat at 375°F (190°C) for 35–40 minutes.

Serving Suggestions

• Pair with a crisp green salad with mustard vinaigrette.
• For a heartier meal, serve with a Butternut Squash soup, a Roasted Carrot Soup or Green Beans Almondine on the side.
• A glass of dry white wine (like Chardonnay or Sauvignon Blanc) is a perfect match.

Recipe Tips & Variations you can try

• Make ahead: The filling can be prepared 1 day in advance. Store it in the fridge and assemble with the pastry crust just before baking.
• Seasonal add-ins: Mushrooms, carrots, or even spinach work beautifully in this pie.
• Individual pies: Divide the filling into ramekins or mini dishes and top each with puff pastry for single-serving pies.

I hope you enjoy this Creamy Chicken and Leek Pot Pie as much as I do.  If you have any questions or feedback, please leave a comment—I’ll be glad to assist.

Chicken and leek pot pie

Print Recipe

Serves: 8 Prep Time: 30 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 3 voted )

Ingredients

600g chicken meat (21 ounces), cooked, shredded or chopped
200g bacon (4 strips/7 ounces), cut into ¼-inch-thick slices
2 leeks (whites only), cleaned and sliced thinly in half-rounds
2 celery stalks, chopped
2 garlic cloves, minced
¼ cup (30g) all-purpose flour
2 tbsp butter
1 cup (250ml) chicken stock, ideally low-sodium
1 tsp dried thyme
1 bay leaf
1 tbsp Dijon mustard
½ cup (120ml) heavy cream
1 ½ cup (375ml) milk (whole or 2 %)
¼ tsp salt
¼ tsp freshly ground black pepper
¼ tsp grated nutmeg
1 (13-oz [370-g]) packet ready-rolled puff pastry
1 egg

Instructions

1. Cook the bacon. In a large pan over medium heat, cook the bacon (or lardons) until crisp, about 5 minutes. 
2. Sauté the aromatics. Add the garlic, celery, and leek. Cook for 6–7 minutes, stirring occasionally, until softened and fragrant (but not browned).
3. Build the base. Add the butter and let it melt. Sprinkle in the flour and stir to coat the vegetables—there should be no visible white flour left. Slowly whisk in the chicken stock, then stir in the milk, cream, thyme, and bay leaf. Simmer for 2–3 minutes, until the mixture thickens slightly.
4. Add the flavor. Stir in the Dijon mustard, shredded chicken, nutmeg, salt, and pepper. Cook for another 2–3 minutes until everything is well combined. The filling should be creamy and chunky. If it’s too thin, simmer a bit longer; if too thick, loosen with a splash of cream. Remove the bay leaf.
5. Prepare the filling. Transfer the mixture to the bottom of a deep pie dish and smooth the top with the back of a spoon. Let it cool for at least 30 minutes—this helps the pastry stay crisp when baking.
6. Preheat the oven. Heat your oven to 350°F (180°C) and position a rack in the middle.
7. Top with pastry. Roll out the puff pastry and cut it into a circle the same size as your pie dish, using the dish (or a plate) as a guide. Cut a small hole in the center—this allows steam to escape during baking. Optional: For a thicker, more defined crust edge, cut a long strip of "leftover" pastry and press it along the inner rim of the dish before adding the top. Lay the pastry circle over the pie and gently press the edges to seal. Brush the surface with the beaten egg yolk.
8. Bake for 40–45 minutes, until the pastry is puffed and deeply golden.
9. Rest and serve. Let the pie sit for about 10 minutes before serving—this gives the filling time to set.

The post Creamy Chicken and Leek Pot Pie appeared first on Pardon Your French.

What is Crème du Barry?

Sometimes known as Velouté du Barry or Potage du Barry, Crème du Barry is a classic French soup that you’ll find on French bistro menus, especially in the Winter during cauliflower season. It is typically made with Cauliflower as its star ingredient, blended with shallots, leek, chicken stock and enriched at the end with a “liaison”: a mix of heavy cream and egg yolks.

The velvety texture and delicate flavor of cauliflower gives this soup a luxurious feel, without the heaviness.

It’s an ideal recipe if you want an elegant starter when hosting friends and family. That said, I love it any day of the week too! I often enjoy with a slice of crusty baguette and occasionally top it with a sprinkle of grated Gruyère cheese.

A Brief History of Crème du Barry

The soup is named in honor of Madame du Barry, the celebrated mistress of King Louis XV of France. Renowned for her refined tastes and appreciation of culinary delights, Madame du Barry was particularly fond of cauliflower, a vegetable that was highly prized in the royal courts of 18th-century France. According to tradition, royal chefs created this luxurious soup to pay tribute to her, reflecting the era’s penchant for naming dishes after prominent figures in the court.

Over time, the recipe has been adapted—modern versions often reduce the amount of cream, making the dish slightly lighter while retaining its classic charm.

The term “du Barry” is used today beyond the soup, to name dishes where cauliflower is the star ingredient, such as “Oeufs à la du Barry” (eggs with cauliflower cream) or “Gratin à la du Barry” (cauliflower gratin).

Ingredients you’ll need for this Cream of Cauliflower Soup

1. Cauliflower. You need one large cauliflower (about 1kg/2.2lbs) this recipe. Look for one that is firm, dense and blemish free. Remove the outer leaves and cut it into small florets. While a fresh, seasonal cauliflower yields the best flavor, you can opt for frozen florets too. Make sure they are well-thawed.
2. Leek. You will only need the white part of one leek, which is about 100g. Clean it well and slice it into thin half rounds. The leeks add a touch of sweetness.
3. Shallot. One shallot, peeled and diced, pan fried in some olive oil makes the base of the soup.
4. Chicken stock. Ideally, choose a low-sodium chicken stock to control the amount of salt in the final dish. You can always taste the soup at the end and adjust seasoning if needed.
5. Heavy cream and egg yolks. Full-fat (35% m.f.) heavy cream and two egg yolks (together called a “liaison”) are stirred into the soup closer the end. They lend a wonderfully rich taste and smooth texture to the soup.
6. Fresh herbs. For garnish, a handful of chervil leaves is traditionally used. Chervil tastes mild with hints of licorice that pairs beautifully with the creaminess of the soup. As another option, you can use fresh parsley which is easier to find in the US/Canada.

Step-by-Step Instructions

1. Prepare and cook the vegetables: Heat the olive oil in a large pot over medium heat. Add the diced shallot and sliced leek, sautéing gently until soft and fragrant. Add the cauliflower florets to the pot, pour in the chicken stock and bring to a gentle simmer. Cover and cook until the cauliflower is very tender, about 20-25 minutes.
2. Blend the Soup: Using an immersion blender, blend until smooth and creamy.
3. Prepare the Liaison: In a small bowl, whisk together the heavy cream and egg yolks. Slowly add a ladle of hot soup to the mixture, whisking constantly to temper the eggs.
4. Finish the Soup: Gradually stir the cream-egg mixture back into the soup. Gently heat the soup, stirring constantly, until slightly thickened.
5. Season and Garnish: Season with salt and freshly ground pepper to taste. Serve hot, garnished with a sprinkle of chervil or parsley leaves.

Frequently Asked Questions

• Can I make this soup vegetarian?

Absolutely! Simply swap the chicken stock for vegetable stock to create a vegetarian version. The flavor remains rich and satisfying. Of course, the “liason” will need to be omitted as well.

• Can I make this soup with frozen cauliflower?

Yes! Make sure the cauliflower is thawed before you add them to the pot (or the soup may end up watery).

• What if I don’t have an immersion blender?

A countertop blender works just as well. Blend the soup in batches, ensuring not to overfill the blender, as hot liquids expand when blended. Return the soup to the pot when it is blended.

• How do I store leftovers?

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring frequently to maintain its creamy texture.

• Can I freeze Crème du Barry?

Yes, you can freeze the soup without the cream-egg mixture for up to 3 months. When reheating, prepare the liaison fresh and incorporate it into the reheated soup.

I hope you’ll enjoy this Cream of Cauliflower Soup recipe as much as I do. If you have any questions, please leave a comment. 

More French Soups to try: 

• Classic French Onion Soup
• French Cabbage and Sausage Soup (Soupe Paysanne)
• Classic French Lentil Soup 
• Creamy Roasted Cauliflower Soup 
• Classic French Carrot Soup (Soupe Crécy)
• Provençal Garlic Soup (Aïgo Boulido)
• Watercress Soup (Soupe de Cresson)
• Split Pea Bacon Soup (Potage Saint Germain)
• Smoked Ham Hock Bean Cabbage Soup (Garbure)
• Creamy Leek and Potato Soup (Soupe Vichyssoise)

Cream of Cauliflower Soup (Crème du Barry)

Print Recipe

Serves: 6 Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

1 tbsp (15ml) extra virgin olive oil
1 leek, white part only (about 100g), cleaned and sliced
1 shallot, peeled and diced
1 large cauliflower (about 1kg/2.2lbs), trimmed and cut into florets
4 cups (1L) chicken stock, low sodium
1/2 cup (120ml) heavy cream, 35% m.f.
2 egg yolks, at room temperature
1 handful chervil or parsley leaves, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced shallot and sliced leek, and sauté for 3 minutes until soft and fragrant.
2. Add the cauliflower florets to the pot, pour in the chicken stock and bring to a gentle simmer. Cover and cook until the cauliflower is very tender, about 20-25 minutes.
3. Using an immersion blender, blend until smooth and creamy. If the soup feels too thick, add a bit of water. If using a countertop blender, blend the soup in small batches and return it to the pot afterwards.
4. In a small bowl, whisk together the heavy cream and egg yolks. Slowly add a ladle of hot soup to the mixture, whisking constantly to temper the eggs. Gradually stir the cream-egg mixture back into the soup. Continue heating the soup, stirring constantly, until slightly thickened. Add salt and freshly ground pepper to taste, if required.
5. For serving, ladle the soup into individual serving bowls and garnished with a sprinkle of chervil or parsley leaves.

The post Cream of Cauliflower Soup (Crème du Barry) appeared first on Pardon Your French.

This one is loaded with cabbage, carrots, leek, smoked pork sausage and potatoes in a flavourful broth. It is a perfectly hearty, stick-to-your-ribs soup that satisfies and warms you up during colder days.

What is Soupe Paysanne?

Translating literally to “Peasant Soup”, Soupe Paysanne refers to a chunky French soup that combine vegetables, potatoes and pork, cooked in a broth. Like its name suggests, it used to be made by farmers making do with seasonal vegetables and cured or smoked meat, to make hearty soups during colder days.

There is no precise recipe, and you may include what’s in season. But given this is a Winter dish, you will often find it made with cabbage, leeks, carrots and potatoes, which are all widely available during the colder months.

As for the meat, smoked pork is almost always the choice for making French peasant soup, as it imparts so much delicious flavor to the broth. It can in the form of smoked bacon, ham hock or smoked sausage – my personal favorite! 

The Soupe Paysanne is not really a dish you will find on a restaurant menu in France. But it is a very popular recipe amongst home cooks as it’s simple, satisfying and you can easily put your own twist on it too.

Ingredients you’ll need to make this French Cabbage and Sausage Soup

This is one of my favorite soups to make in the Winter, and my husband loves it too! It is hearty, so flavorful and has a great ratio of vegetables vs. meat. I especially love to make it during weekends, where I can just let the soup simmer on the stove while I read a book in the living room.

Here is the list of ingredients you need to make this soup at home.

1. Smoked sausage: In France, the Soupe Paysanne is typically made with “Saucisse de Morteau”, a traditional pork smoked sausage from Eastern France. It has a strong smoky taste and a dense, delicious texture. As a substitute, you can use a regular smoked pork sausage, a smoked pork kielbasa or even a smoked pork Bratwurst. Although you can find those in grocery stores, the ones from your local butcher will likely taste better and be less fatty.
2. Onion and garlic: They act as a great base to build flavor for this soup. I like to use three garlic cloves for this soup, but feel free to use one less or one more if you would like.
3. Leek: We are using only the white part of the leek for this soup.
4. Carrots: 3 carrots are used in this soup. They are peeled and roughly chopped.
5. Green Cabbage: For this recipe, we are using about 10 large leaves of green cabbage. You need to core the leaves and slice them in very thin strips (shred). My tip for when shopping for a green cabbage is to make sure the leaves are blemish free and attached well to the base.
6. Potatoes: the potatoes make this soup even heartier! I recommend using potatoes that are on the medium-starch side as they will hold their shape in the soup, such as Yukon Gold potatoes.
7. Vegetable stock: You will need vegetable stock, ideally low sodium, to cook everything together.
8. Bay leaves and thyme: These two aromatics add a very subtle flavor to the soup, which is very lovely.

Frequently Asked Questions

How to store this Cabbage and Sausage Soup?

You can store this soup in an airtight container in the fridge for up to 3-4 days. I strongly recommend not keeping it any longer as cabbage will ferment and give an off-flavor.

This soup freezes quite well too. Transfer the cooled soup into a freezer friendly airtight container and keep it for up to 3 months. To reheat, let the soup thaw in the fridge before heating it through on the stovetop or in the microwave.

Audrey’s tips:

• Because smoked sausage usually has an assertive salty flavor, I do not add extra salt to this soup. But feel free to add a pinch to taste if you would like.
• If you feel like you would like to use a little more or a little less meat and/or vegetables, it is completely fine. This soup is very forgiving. When you add the broth to the pot, just make sure it covers the meat and vegetable so they all cook properly.

I hope you’ll love this French Cabbage and Sausage Soup (Soupe Paysanne) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More regional French soups to try: 

• Roasted Carrot Soup 
• Classic French Lentil Soup 
• Creamy Roasted Cauliflower Soup 
• Classic French Carrot Soup (Soupe Crécy)
• Provençal Garlic Soup (Aïgo Boulido)
• Watercress Soup (Soupe de Cresson)
• Split Pea Bacon Soup (Potage Saint Germain)
• Smoked Ham Hock Bean Cabbage Soup (Garbure)
• Fresh Tomato Soup Velouté 
• Creamy Leek and Potato Soup (Soupe Vichyssoise)

French Cabbage and Sausage Soup (Soupe Paysanne)

Print Recipe

Serves: 4 Prep Time: 15 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 4 voted )

Ingredients

1 tbsp (15ml) extra virgin olive oil
1 large smoked sausage (about 200g), sliced in coins
1 onion, peeled and diced
3 garlic cloves, peeled and minced
1 leek, white part only, cut in ½-inch half rounds
3 carrots, peeled and roughly chopped
10 leaves of green cabbage, cored and shredded
2 potatoes (150g), peeled and cubed
4 cups (1L) vegetable stock, ideally low sodium (or more, if needed, to cover the soup)
3 bay leaves
4-5 thyme sprigs
½ tsp black pepper

Instructions

Step 1 - Add the olive oil in a large pot over medium heat. When the oil is sizzling, add the sliced sausage and sear for 3-4 minutes on each side until golden. Transfer the cooked sausage onto a plate and discard of the majority of the rendered fat at the bottom of the pot.

Step 2 - Place the sausage pieces back into the pot with the onion and garlic. Cook for 2-3 minutes until the onion is fragrant and translucent. Add the leek and cook for 2 minutes, stirring occasionally until the leek is slightly softened. Add the chopped carrots, cook for 2 minutes. Add the shredded cabbage, cook for 2 minutes.

Step 3 -Lastly, add the cubed potatoes, the stock, bay leaves, thyme and black pepper. The liquid should just cover the vegetables and sausage.

Step 4 - Cover with a lid, bring to a simmer, and simmer for 45 minutes to 1 hour, until the carrot pieces are very tender. Serve immediately with bread on the side.

The post French Cabbage and Sausage Soup (Soupe Paysanne) appeared first on Pardon Your French.

The Poule au Pot is a specialty hailing from the Southern French Pyrénées mountains – although it is largely embraced throughout the entire country. Alongside Beef Bourguignon and Coq au Vin, it is one of the most iconic recipes of French Country Cooking.

The story goes…

In the 17^th century, King Henry IV of France promised to the French “a chicken in every pot” every Sunday, as the country was facing terrible famines caused by the long-lasting wars of religions. Since then, the Poule au Pot has remained in the minds of French people as a humble, convivial dish that’s meant to unify and please everyone over the traditional French Sunday meal.

A very simple way to cook a whole chicken

Traditionally, Poule au Pot is made with a “poule” (a hen). The use of this larger poultry yields a richer, more complex tasting dish. But since hens have become harder to find and more expensive nowadays, the recipe is now almost exclusively made with chicken.

Many agree that Poule au Pot is in fact one of the easiest ways to cook a chicken. It requires little skill and preparation, and guarantees a juicy, perfectly tender chicken flavored by a fragrant vegetable broth. Because the whole chicken cooks in broth for a lengthy time, it is indeed almost impossible to mess up.

Poule au Pot is a very simple dish that takes about 2 hours and 30 minutes to cook. It is thus a dish best made on weekends where you can devote a few hours to being home and pop your head into the kitchen occasionally to check on the pot.

Some cooking tips: 

That said, here are a few extra tips to build even more delicious flavors in this simple dish.

• I often try and get a standard-size chicken for this recipe, which in France is about 1.75kg/4lbs. You can of course opt for a smaller or bigger chicken (if it fits into a pot), keeping in mind that cooking time may need to be adjusted slightly.
• Take the chicken out of the fridge at least one hour before you start this recipe. This will allow the meat to come closer to room temperature. This will help avoid any thermal shock, which will toughen the meat, when placed in the simmering broth.
• Don’t be afraid to season this dish generously. Like most soups and chicken dishes, make sure to salt the broth when you start cooking and adjust seasoning at the end if needed and to your liking.
• If you can get your hands on organic vegetables (carrots, turnips), keep the peels on as they will add extra flavor to the broth. Simply make sure you scrub them first with a vegetable brush.
• Keeping the spices and herbs simple is all you need to build classic French flavors: cloves, black peppercorns, thyme, and bay leaves. But you can of course add your own twist to the broth by adding a few slices of fresh ginger, two or three star anise, or even a lemongrass stalk cut in half lengthwise.
• Although not traditional, a few new potatoes are lovely in this recipe too. Simply cut them in half and add them alongside the rest of the vegetables.
• I like to keep the leaves of the celery stalk to later garnish the finished dish. It will also add a nice crunchy component and a fresh zing.

How to serve Poule au Pot?

Poule au Pot is traditionally served on its own and enjoyed as a substantial soup. You place a whole chicken piece (ie. leg or breast) into each bowl, add a few vegetables and cover it with broth. You can also go the extra mile and shred the whole chicken before dividing it into each bowl and adding the vegetables and broth.

Poule au pot is also often served atop a bed of cooked white rice and/or with a few slices of crusty country bread on the side.

How to store Poule au Pot  

After making and enjoying Poule au Pot – if you have any leftovers – you can store them in the refrigerator or in the freezer.

• In the refrigerator: store it in an airtight container in the fridge for up to 3 days. Reheat your soup portions on the stovetop or in the microwave.
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the soup thaw in the fridge before heating it through on the stovetop or in the microwave.

You may also like:

• Beer-braised Spiced Pork Shanks
• Classic French Beef Bourguignon
• French Roast Chicken
• Chicken and Mushroom Pie (Tourte)
• Classic French Coq Au Vin Rouge
• French Tarragon Chicken 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken Thighs with Garlic and Onion

Poule Au Pot (Chicken in a pot)

Print Recipe

Serves: 6 Prep Time: 10 Minutes Cooking Time: 2 Hours 30 Minutes 2 Hours 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

1 whole chicken (1.75kg/4lbs)
1 whole onion, peeled and poked with 5 cloves (spice)
3 whole garlic cloves, peeled
1 leek, cut into 3 pieces
1 celery branch, cut into 3 pieces
3-4 carrots, peeled and cut in half
4 turnips, cut in half
1 tsp whole black peppercorns
5 sprigs of thyme
1 bay leaf
Salt, freshly ground black pepper to taste

Instructions

Step 1 - One hour before cooking, remove the chicken from the fridge and place it on the countertop, to allow it to lose its chill.

Step 2 - Prepare your vegetables. Take your onion and poke 5 cloves (spice) into its flesh, using the sharp end of the clove. Peel and cut the remaining vegetables as described in the ingredient list. Put aside.

Step 3 - Place the chicken into a pot that is large enough to contain the chicken, and later, all the additional vegetables, plus a good amount of water.

Step 4 - Fill the pot with enough water to the point that the top of the chicken's breast is covered with water. Turn heat to high and bring to a boil. Once the water starts simmering, you should notice some yellowish/brown foam rising to the top of the pot. Using a spoon or ladle, skim this foam and dispose of it. When the pot comes to a boil, lower the heat to medium, add the vegetables, herbs and spices. Turn the heat back up to high to re-boil the water.

Step 5 - Continue to skim any foam that may appear. The foam will stop forming after a few minutes. Once the entire pot comes back to a boil, lower the heat to medium-low, cover with a lid, and simmer for 2 hours and 30 minutes, undisturbed.

Step 6 - After this time mark, taste the broth and adjust seasoning (salt, pepper) if needed. The chicken should now be fully tender and seemingly falling apart. Turn off your stove and carefully remove the chicken from the pot onto a plate. Allow to cool for 10-15 minutes.

Step 7 - Once slightly cooled, cut the chicken into pieces (or shred) and transfer into serving plates. Place a few vegetables around and pour broth over.

Enjoy as is, over top of cooked white rice and/or with fresh country bread.

The post Poule Au Pot (Chicken in a pot) appeared first on Pardon Your French.

With just a handful of humble ingredients, this recipe proves that some of the most beloved dishes in French cooking are also the simplest.

Audrey’s notes
This leek and potato Soupe Vichyssoise is a true weeknight staple in my house, especially once fall and winter roll around. It’s wonderfully creamy and comforting, but never feels heavy or over-the-top. The leeks add a gentle sweetness and mild onion flavor, while the potatoes give the soup its body and that naturally velvety texture.
Since leeks and potatoes are both affordable and easy to find, this is the kind of recipe that feels practical as well as cozy. To me, Soupe Vichyssoise is a perfect example of how simple, everyday cooking can lead to the most beloved dishes.
It’s a must-have in any French cooking repertoire. While it’s traditionally served cold in the summer, I personally love it warm during the colder months, finished with a handful of crunchy croutons.
Bon appétit!

The origin of the Soupe Vichyssoise.

Soupe Vichyssoise is a staple of the French culinary repertoire, but its true origin has long sparked a friendly (and ongoing) culinary debate between France and the United States.

One legend traces the soup back to King Louis XV of France, who reportedly had his servants taste his potato and leek soup first, fearing it might be poisoned. By the time the soup safely reached his table, it had gone cold – and was still enjoyed.

A more widely accepted story credits Louis Diat, a French chef working at the Ritz-Carlton in New York City, in the early 1900s. Diat is said to have added this chilled soup to the menu as a refined version of the leek and potato soup his mother and grandmother used to make during his childhood near Vichy, a spa town in the Auvergne-Rhône-Alpes region of southeastern France. He named it Vichyssoise in homage to those memories.

Whether French or French-American by birth, one thing is certain: this soup has earned its place as a timeless classic.

Ingredients You’ll Need for This Leek and Potato Soup (Soupe Vichyssoise)

This classic French leek and potato soup is made with simple, affordable ingredients that come together to create a smooth, creamy, and comforting dish.

• Garlic and Onion. Lightly sautéed onion and garlic in butter form the aromatic base of this leek and potato soup. They add depth and savory flavor while letting the leeks remain the star of the recipe.
• Leeks. You’ll need 2 large leeks (or 3 smaller ones). Large leeks are ideal for making leek soup, as they soften beautifully and purée into a smooth texture.
  Be sure to clean leeks thoroughly, especially between the layers, where grit often hides.
  Tip: Avoid refrigerating leeks for too long—cold storage can make them lose their delicate texture and turn tough. Save smaller leeks for recipes like leeks vinaigrette.
• Potatoes. Choose starchy potatoes such as Russets, Yukon Gold, or Idaho potatoes. These varieties are essential for achieving the naturally creamy texture that defines Soupe Vichyssoise.
• Stock. A good-quality vegetable stock keeps this soup light and lets the flavor of the leeks shine. For a richer variation, chicken stock can also be used.
• Heavy Cream. A small amount of heavy cream adds richness and silkiness to the soup without overpowering the vegetables. For a lighter leek and potato soup, substitute whole milk or reduce the quantity.
• Seasonings. This recipe relies on simple seasonings: salt, freshly ground black pepper, and a pinch of nutmeg. Nutmeg is a classic addition to French potato soups and enhances the natural sweetness of the leeks.

For the croûtons:

• Day-old bread. Croutons are best made with one- or two-day-old bread (that’s not very fresh and soft anymore). It’s easier to cut in small cubes and ends up crisper. 
• Butter. To help crisp up the bread cubes. 
• Salt and Pepper. Season to taste.

How to make Soupe Vichyssoise

Here are the quick steps to make this creamy Leek & Potato Soup. You can find the detailed instructions and ingredient list in the recipe card below. 

• Prep leeks: Trim, halve, wash well, and slice thinly.
• Sauté veggies: Melt butter; cook onion and garlic until soft. Add leeks and cook until tender and lightly caramelized.

• Add potatoes: Stir in potatoes and cook briefly.
• Simmer: Add stock, salt, and pepper. Bring to a boil, then simmer covered until potatoes are tender.
• Blend: Purée soup until smooth; stir in cream and nutmeg. Adjust seasoning.

• Make croutons: Sauté bread in butter with salt until golden and crisp.

• Serve: Enjoy soup hot or chilled, topped with croutons and fresh herbs

Cooking Notes & Variations

• My version of Soupe Vichyssoise is on the lighter side, using “only” ½ cup of heavy cream. Feel free to add more if you prefer a richer soup.
• For an even lighter option, you can substitute:
  • Water for the vegetable stock
  • Whole milk for the heavy cream
• This soup keeps well in the refrigerator for up to 3 days and tastes even better the next day.
• To serve traditionally, chill completely and enjoy cold with fresh herbs.

I hope you’ll love this Creamy Leek and Potato Soup (Soupe Vichyssoise) as much as I do! If you have any questions, please leave a comment. 

More French Soups to try: 

• Classic French Onion Soup
• French Cream of Cauliflower Soup 
• French Cabbage and Sausage Soup (Soupe Paysanne)
• Classic French Lentil Soup 
• Creamy Roasted Cauliflower Soup 
• Classic French Carrot Soup (Soupe Crécy)
• Provençal Garlic Soup (Aïgo Boulido)
• Watercress Soup (Soupe de Cresson)
• Split Pea Bacon Soup (Potage Saint Germain)
• Smoked Ham Hock Bean Cabbage Soup (Garbure)
• Creamy Leek and Potato Soup (Soupe Vichyssoise)

Creamy Leek and Potato Soup (Soupe Vichyssoise)

Print Recipe

Serves: 4 people Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 15 voted )

Ingredients

2 large leeks or 3 small (about 500g)
2 tbsp butter (salted or unsalted)
1 onion, peeled and diced
2 garlic cloves, peeled and diced
3 potatoes, peeled and diced (about 800g)
½ tsp salt
½ tsp freshly ground black pepper
4 cups (1L) vegetable stock
½ cup heavy cream (or more, to taste)
1/4 tsp nutmeg
For the croutons:
1 tsp unsalted butter
1 cup cubed day-old bread, such as baguette
1/4 tsp fine sea salt
Optional: Fresh herbs, for garnish

Instructions

1. Remove the ends of the leeks, open them in half lengthwise and wash thoroughly under water to remove any dirt in-between the leaves. Cut into thin slices.
2. In a heavy bottomed pot, melt the butter over medium heat. Add the onion and garlic and sauté for about 2 minutes until translucent. Add the leeks and sauté for about 10 minutes until soft and slightly caramelized.
3. Add the diced potatoes and sauté for about 2 minutes.
4. Pour in the vegetable stock, add salt and pepper and bring to a boil. Lower to medium-low heat, cover with a lid and simmer for 20-25 minutes or until the potatoes are fork tender. Turn off the heat.
5. Purée the soup until smooth, using an immersion hand blender or working in batches using a regular blender. Add 1/2 cup heavy cream (or more, to taste) and nutmeg. Taste, and adjust seasoning if needed (salt, pepper).
6. Make the Croutons. In a small skillet, melt the butter over medium heat. When it foams, add the bread and salt. Cook, stirring frequently, until golden, about 3 to 5 minutes. The croutons will crisp up as they cool.
7. Enjoy the soup hot or chilled, with some croutons on top. For chilling, wait for the soup to cool to room temperature and chill for at least two hours before serving.
8. For serving, garnish with fresh herbs, such as parsley, chive or dill.

The post Creamy Leek and Potato Soup (Soupe Vichyssoise) appeared first on Pardon Your French.

If you’re looking for a no-fuss, delicious and slightly fancy recipe for your Valentine’s Day dinner (or any dinner date), this just may be the one!

The popular French duo of fish and leek fondue.

Fish fillets with leek fondue is a popular association in French cooking. But I have to say today’s recipe includes a few of my own personal twists. The leek fondue, made of slowly caramelized leeks stirred with some cream (as per usual), is spiked with some lemon and orange zest.  This adds a nice zing and balances the richness of the cream and butter.

After cooking the leeks on the stove top until “melty”, the fish gets nestled on top and everything is ready to go in the oven. At this point, I like to add lemon slices and a heavy sprinkle of sesame seeds for nutty notes and a subtle crunch.  

This Sesame Sole Fillets with Leek Fondue recipe looks and tastes a bit sophisticated, but it’s actually a very simple to achieve. You can create the whole dish in one pan – if you choose one that goes from the stove top to the oven – and all in under one hour.

Cooking notes:

• I highly recommend opting for organic citrus fruits, since we’re using sliced lemons and orange zest.
• The leek really needs to get utterly tender on the stove top before you add the cream. Do not rush this process – it is very worth it.
• Including 2 tbsp of heavy cream is enough for me to create a creamy leek fondue. But feel free to add an extra tbsp if you wish.
• This recipe is tailored for sole fillets, which are very delicate and thin. If you wish to use another type of fish, I recommend you stick to another flatfish – such as flounder or fluke. For “meatier” fish, such as thicker salmon fillets, the cooking time may need to be longer for the fish to be cooked through.

I hope you’ll love Sesame Sole Fillets with Leek Fondue as much as I do! This is a simple yet chic recipe that is perfect for Winter. It will easily feed 2 people. You can also double the quantities, if you opt for a larger pan.

You may also like:

• Bacon Wrapped Chicken Breasts in Grape Sauce 
• Simple Chicken Marengo with Mushrooms
• Cod Provençal with Tomatoes, Capers and Olives
• Slow-Cooker Beef Bourguignon

Sesame Sole Fillets with Leek Fondue

Print Recipe

Serves: 2 Prep Time: 20 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 10 voted )

Ingredients

3 tbsp butter (45g) (salted or unsalted)
1 medium sized onion, peeled and sliced
1 garlic clove, peeled and diced
2 medium-size leeks (about 500g total)
½ tsp lemon zest
½ tsp orange zest
Salt, to taste
Freshly ground black pepper, to taste
2 Sole fillets (about 175g each)
1 tbsp sesame seeds
2-3 tbsp heavy cream (35%) (30-45ml) 
½ lemon, sliced in rounds

Instructions

Make sure you read the cooking notes before you start.

Pre-heat your oven to 350F (180C) with a rack in the middle.

Step 1 – Heat up a large oven-safe frying pan (or skillet) over medium heat with 1 tablespoon of butter. When the butter is foaming, add the onion and garlic. Cook for about 5 minutes, until the onion is glistening and starts to caramelize. Add 2 extra tablespoons of butter, the leeks, lemon zest, orange zest, salt and pepper to taste. Cook for about 15 minutes, stirring occasionally, until the leeks are caramelized and “melty”.

Step 2 – While the leeks are cooking, prepare the sole fillets. Pat dry the fillets with paper towel and season on both sides to taste, with salt and pepper. Sprinkle sesame seeds on each fillet.

Step 3 – Stir the heavy cream into the caramelized leeks, carefully place the sole fillets on top and nestle lemon slices into the leek fondue and on top of the fillets. Bake for 30 minutes (no lid) until the fish is just cooked. Let rest 5 minutes before serving.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

The post Sesame Sole Fillets with Leek Fondue appeared first on Pardon Your French.