Chicken Parmentier

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Chicken Parmentier is a tasty French dish that mixes comfort food with a bit of fancy flair. It’s like a chicken pot pie, but with mashed potatoes on top instead of a crust.

You can make this yummy meal in about 1 hour and 40 minutes, with 30 minutes for prep and 1 hour 10 minutes for cooking.

This recipe serves 6 to 8 people, so it’s great for family dinners or when you have friends over.

The dish has two main parts: a creamy chicken and veggie filling, and a rich potato topping. You’ll use simple ingredients like chicken, potatoes, carrots, and peas to create a hearty and filling meal.

Exact Ingredients List

Chicken Parmentier requires specific ingredients for the potato topping and filling. Let’s break down the exact amounts needed for each part of this comforting dish.

For the potato topping and assembly:

• 8 tablespoons (1 stick) unsalted butter, divided
• 2 1/2 pounds Yukon gold potatoes (about 9 medium)
• 1/3 cup heavy cream
• 2 large egg yolks
• 1/4 teaspoon freshly grated or ground nutmeg
• 1 tablespoon plus 1 teaspoon kosher salt, divided plus more as needed

For the filling:

• 2 medium shallots
• 3 medium carrots
• 2 medium stalks celery
• 1/2 large fennel bulb
• 2 cloves garlic
• 4 sprigs fresh tarragon
• 4 cups diced boneless, skinless cooked chicken (about 1 1/2 pounds)
• 4 tablespoons (1/2 stick) unsalted butter
• 1/3 cup all-purpose flour
• 1 teaspoon kosher salt, plus more as needed
• 1 (32-ounce) carton low-sodium chicken broth (about 4 cups)
• 1 cup frozen peas
• 1 tablespoon white wine vinegar
• 1/2 teaspoon freshly ground black pepper, plus more as needed
• 1 tablespoon finely chopped fresh chives or tarragon leaves, for garnish (optional)

Remember to dice the chicken before starting. The fresh herbs add a nice touch, so don’t skip them if you can help it.

Instructions

This delicious Chicken Parmentier comes together in a few key steps. You’ll make a creamy potato topping and a savory chicken filling before combining them into a comforting casserole.

Make the potato topping:

1. Cut 6 tablespoons of the unsalted butter into 6 pieces and place on the counter and let sit at room temperature until softened. Meanwhile, peel and cut 2 1/2 pounds Yukon gold potatoes into 1 1/2-inch chunks. Place in a large saucepan or pot and add enough cold water to cover by about 1 inch. Add 1 tablespoon of the kosher salt and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and cook until the potatoes are knife tender, 15 to 25 minutes. (This is a good time to cut the vegetables for the filling.)
2. Drain the potatoes. Pass the potatoes through a ricer into the now-empty pot, or return the potatoes to the pot and mash with a potato masher until smooth.
3. Place 1/3 cup heavy cream, 2 large egg yolks, 1/4 teaspoon freshly grated nutmeg, and the remaining 1 teaspoon kosher salt in a liquid measuring cup or small bowl and whisk to combine. Add the cream mixture and softened butter to the potatoes. Stir until the butter is melted and the mixture is combined. Taste and season with more kosher salt as needed. Cover to keep warm.

Make the filling:

1. While the potatoes cook, arrange a rack in the middle of the oven and heat the oven to 425ºF. Peel and thinly slice 2 medium shallots (about 3/4 cup). Peel and dice 3 medium carrots (1 cup) and 2 medium celery stalks (2/3 cup). Remove the core from 1/2 large fennel bulb, then thinly slice (about 1 1/4 cups). Mince 2 garlic cloves. Pick the leaves from 4 fresh tarragon sprigs, then coarsely chop (about 2 tablespoons). Dice 1 1/2 pounds cooked chicken (about 4 cups).
2. Melt 4 tablespoons unsalted butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until softened and starting to brown, about 5 minutes. Sprinkle with 1/3 cup all-purpose flour. Cook, stirring constantly, until the flour smells nutty and darkens slightly in color, about 2 minutes.
3. Add the carrots, celery, fennel, garlic, and 1 teaspoon kosher salt. Pour in 1 (32-ounce) carton low-sodium chicken broth and stir to combine. Bring to a boil.
4. Reduce the heat to maintain a simmer. Cook, stirring occasionally, until the vegetables are almost tender and the sauce is thickened enough to coat the back of a spoon, about 15 minutes. Remove the pan from the heat.
5. Add the tarragon, chicken, 1 cup frozen peas, 1 tablespoon white wine vinegar, and 1/2 teaspoon black pepper, and stir to combine. Taste and season with more kosher salt and black pepper as needed.

Assemble the casserole:

1. Transfer the filling to a 2 1/2 to 3-quart baking dish (such as a 9×13-inch) and spread into an even layer. Dollop the potatoes over the filling with a flexible spatula, then spread the potatoes evenly over the filling, going all the way to the edges of the baking dish. Dice the remaining 2 tablespoons unsalted butter and scatter over the potatoes.
2. Bake until the potatoes are browned in spots and the filling is warmed through and bubbling, about 25 minutes. Garnish with 1 tablespoon finely chopped fresh chives or tarragon leaves if desired. Let cool for 10 to 15 minutes before serving.

Possible Substitutes List & Recipe Variations

You can easily switch up this Chicken Parmentier recipe to suit your tastes or use what’s in your kitchen. Try these substitutes:

• Potatoes: Use sweet potatoes or cauliflower for a different twist on the topping.
• Chicken: Turkey, leftover roast beef, or even cooked lentils work well.
• Veggies: Swap in your favorites like corn, green beans, or mushrooms.

For a dairy-free version, replace butter and cream with olive oil and plant-based milk. Gluten-free? Use cornstarch instead of flour to thicken the sauce.

Want to add some kick? Mix in some Dijon mustard or a pinch of cayenne pepper. For extra richness, sprinkle some grated cheese on top before baking.

Here’s a quick flavor boost idea:

1. Add herbs like thyme or rosemary to the filling
2. Mix garlic powder into the mashed potatoes
3. Top with crispy fried onions for crunch

Feel free to play around with the recipe. It’s a great way to use up leftovers and make the dish your own!

Tips, Tricks & Storing

To save time, use leftover cooked chicken or rotisserie chicken for the filling. You can prep the veggies and potatoes a day ahead to make assembly quicker.

For extra flavor, try adding some grated cheese to the potato topping. Gruyère or cheddar work great!

Make sure to let the casserole cool for 10-15 minutes before serving. This helps the filling set and makes it easier to portion.

Got leftovers? Store them in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave until warmed through.

You can also freeze Chicken Parmentier for up to 3 months. Thaw overnight in the fridge before reheating in a 350°F oven until hot.

For a crispy top, broil the casserole for 1-2 minutes after baking. Keep a close eye on it to avoid burning.

No fennel? You can swap in diced onion instead. Feel free to customize the veggies based on what you have on hand.