French Onion Chicken Pot Pie

By Clinton Kelly on The Chew -- I was so intrigued and couldn't wait to try this. Well........ever have a recipe go wrong --well I just did and had to make a quick variation with substitutions ! The soup was perfect. The crust was my issue --turns out my crust had gone bad and as I went to pull it out to assemble had to make a quick change--- went to frozen buttermilk biscuits which I cooked then split and topped with the cheese and flaky salt --still tasted really good but will have to wait until I make this again or my sister-in-law makes it and sends me the picture of how it should look! Don't be discouraged definitely make this yummy recipe! Pics are topped and topless!!

OK HERE IS THE REAL WAY PROVIDED BY MY SISTER-IN-LAW -- presentation is fabulous as always Andrea's style!

And below is my attempt to right a wrong when my pie crust went bad!

FRENCH ONION SOUP:

• 1 bundle fresh thyme
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 pounds yellow onions (peeled, thinly sliced)
• 2 bay leaves
• 1 tablespoon all-purpose flour
• 3/4 cup red wine
• 3 cups reduced-sodium chicken broth
• 1/2 cup water
• Kosher salt and freshly ground pepper (to taste)
• Butcher's twine

HERBED PIE TOPPING:

• 2 (9-inch) store-bought pie crusts (thawed)
• 1 large egg (lightly beaten)
• 3/4 tablespoon fresh thyme leaves (finely chopped)
• 1 cup gruyere (finely grated)
• flaky sea salt (to taste)

TO ASSEMBLE:

• 1 rotisserie chicken (breast only, skin removed, shredded)

• For the French Onion Soup: Tie thyme with butcher's twine and set aside.
• In a medium Dutch oven, over medium heat, add olive oil and butter. Once butter has melted, add onions, thyme, and bay leaves. Stir to combine and season with salt. Stirring frequently, cook onions until they are a deep caramel color, about 45 minutes. Add flour and stir to combine. Cook for about 1 minute and deglaze with wine. Cook for another 2 minutes and stir in chicken broth and water. Season with salt and pepper and bring to a boil. Reduce to a simmer and cook, uncovered, for another 30 minutes, stirring occasionally. Remove thyme and bay leaves and discard. Reduce heat to low to keep warm.
• For the Herbed Pie Topping: Preheat oven to 400ºF. Prepare a half sheet tray with parchment paper.
• In a small bowl, combine thyme and gruyere. Stir to combine and set aside.
• On a lightly floured work space, unroll pie crusts. Brush one of the pie crusts with egg wash and sprinkle with thyme mixture. Place the second pie crust directly over the top of the seasoned pie crust. Brush the top with egg wash and sprinkle with flaky sea salt. Using a pastry cutter or a sharp knife, cut the pie crust into four equal, 5-inch circles . Discard scraps or save for another purpose.
• Place circles onto sheet tray and bake for 10-12 minutes until crispy.
• To Assemble: Add shredded chicken to soup and stir to combine.
• Ladle onion mixture into 4 oven-safe crocks or bowls. Top each bowl with baked pie crust squares. Serve.
• Tip: Perfect entertaining dish to make in advance! Just warm the soup and bake the pie toppers!