Servings: 4 to 6
Chicken stuffed with aromatic vegetables and wrapped in a buttery bread-like crust, known as “poulet au pain” in France, is the ultimate comfort food. As it bakes, the dough becomes golden and flaky, perfect for eating along with the tender meat and vegetables. It’s a bit reminiscent of chicken pot pie.
Video: Watch a step-by-step demonstration of how to wrap the chicken.
Make Ahead Tips
You can wrap the chicken in dough up to 1 day ahead; wrap it in parchment and refrigerate. Brush with egg wash just before baking.
You can let the fully baked chicken rest at room temperature for up to 3 hours before serving (though the meat and vegetables will be closer to room temperature after resting this long).
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This was delicious! I made it as written except I added some fennel and parsnips to the vegetable stuffing. The chicken stayed moist and the stuffing was so good. My seventeen year old son loves chicken-pot-pie, he loved this dish! (Much better than any "frozen box" food trash from the store) It was actually easy to make, and I will make it again, and looks pretty enough for company!
I made this exactly as the recipe was written. The chicken was moist, the vegetables 'to die for' and the crust crisp. It would be great for company or a weekend meal. I will make this again, and SOON.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?