Chicken Parmentier: Easy French Chicken and Potato Casserole For Home Cooks

Chicken Parmentier is a baked chicken casserole with a creamy filling and a thick layer of mashed potatoes on top. It sits somewhere between chicken pot pie and shepherd’s pie, with a French accent and ingredients most home cooks in the United States already keep on hand.

This version is designed for a typical American kitchen: a standard oven, a 9×13-inch baking dish, basic pantry vegetables, and cooked chicken from last night’s roast or a store-bought bird. You get a complete one-pan meal that feels comforting but still organized and neat on the plate.

The recipe works well for cool evenings, weekend family dinners, or a small gathering when you want something warm, filling, and familiar without fussy steps. The flavor is mild and savory, so it suits a wide range of tastes, including kids and adults who prefer gentle, well-balanced seasoning.

The method is simple:
You cook a chicken and vegetable filling in a skillet, make mashed potatoes on the side, then layer and bake everything until the top is golden and slightly crisp. Leftovers reheat easily, which makes this dish a practical choice for busy households.

What Is Chicken Parmentier?

Chicken Parmentier is a French-style casserole made with a savory chicken filling topped with mashed potatoes and baked until the surface is browned. It is inspired by a classic French dish made with ground meat and mashed potatoes, which plays a similar role to shepherd’s pie in British cooking. (Mashed)

In many modern home kitchens, Chicken Parmentier has become a flexible way to use leftover roast or poached chicken. Instead of a pastry crust, the mashed potatoes act as both lid and garnish. The result is a tidy, sliceable bake that combines soft potatoes, tender chicken, and vegetables in a single pan. (The Kitchn)

For home cooks in the United States, this dish is appealing because:

• It uses familiar ingredients like potatoes, carrots, peas, and chicken.
• It fits well into a standard 9×13-inch baking dish.
• It can be prepared in stages, which helps if your evenings are busy.

Chicken Parmentier Recipe For Home Cooks

This recipe serves about 6 people as a main course.

• Pan size: 9×13-inch baking dish, or a similar 3-quart oven-safe dish
• Oven temperature: 375°F (190°C)
• Approximate time:
  • Prep: 35 to 40 minutes
  • Baking: 30 to 35 minutes
  • Total: about 1 hour 10 minutes, not counting cooling time

Ingredients For Chicken Parmentier

The quantities below are written for one full 9×13-inch casserole.

Ingredient Table (U.S. and Metric Measures)

Ingredient	U.S. Amount	Metric Amount
Yukon gold potatoes, peeled and cut in chunks	3 lb	1.4 kg
Unsalted butter, for potatoes	4 tbsp	56 g
Whole milk (or half-and-half), for potatoes	½ cup	120 ml
Large egg yolks	2	2
Fine salt, for potatoes	1 tsp	6 g
Ground nutmeg, optional	¼ tsp	0.5 g
Black pepper, for potatoes	to taste	to taste
Olive oil, for filling	2 tbsp	30 ml
Unsalted butter, for filling	1 tbsp	14 g
Yellow onion, diced	1 medium (about 1½ cups)	200 g
Carrots, diced	2 medium (about 1 cup)	130 g
Celery stalks, diced	2 (about 1 cup)	100 g
Garlic cloves, minced	2	2
All-purpose flour	2 tbsp	16 g
Dry white wine (or extra broth)	1 cup	240 ml
Chicken broth or stock	1¾ cups	420 ml
Heavy cream or half-and-half	½ cup	120 ml
Cooked shredded chicken	3 cups	450 g
Frozen peas (no need to thaw)	1 cup	140 g
Fresh thyme leaves, chopped (or ½ tsp dried)	1 tsp	1 g
Fresh rosemary, chopped, optional	1 tsp	1 g
Bay leaf	1	1
Kosher or sea salt, for filling	1 to 1½ tsp, to taste	6–9 g
Black pepper, for filling	½ tsp, or to taste	1 g
Grated cheese (Gruyère, Swiss, or mild cheddar)	1 cup, loosely packed	100 g
Butter, cut into small pieces, for topping	1 tbsp	14 g
Fresh parsley, chopped, for serving	2 tbsp	4 g

Step-by-Step Instructions: How To Make Chicken Parmentier

1. Prepare the potato topping

1. Boil the potatoes
   • Place the potato chunks in a large pot and cover with cold water by about an inch.
   • Add a generous pinch of salt.
   • Bring to a boil over medium-high heat, then reduce to a gentle boil.
   • Cook until the potatoes are very tender when pierced with a fork, about 15 to 20 minutes, depending on size.
2. Drain well
   • Drain the potatoes in a colander and let them sit for a minute or two so steam can escape.
   • This extra minute of drying helps the mash stay fluffy instead of watery.
3. Mash the potatoes
   • Return the potatoes to the pot or place them in a mixing bowl.
   • Add the butter and mash until mostly smooth. A potato masher works fine; a ricer gives a very smooth texture, but it is not required.
4. Add milk and egg yolks
   • Warm the milk gently in a small saucepan or in the microwave until just warm to the touch, not boiling.
   • Stir the warm milk into the potatoes a bit at a time until they are creamy but still thick enough to hold their shape on top of the casserole.
   • Stir in the egg yolks, salt, a few grinds of black pepper, and nutmeg if using.
   • Taste and adjust seasoning. The potatoes should be fully seasoned now, because they will be the main topping.
5. Hold for later
   • Set the mashed potatoes aside, covered loosely, while you prepare the chicken filling.
   • If the potatoes thicken while they sit, you can stir in a splash of warm milk just before spreading them over the casserole.

2. Cook the chicken filling

1. Preheat the oven
   • Heat the oven to 375°F (190°C).
   • Lightly butter or oil your 9×13-inch baking dish.
2. Sauté the aromatics
   • In a large skillet or wide pot, heat the olive oil and butter over medium heat.
   • Add the diced onion, carrots, and celery.
   • Cook, stirring often, until the vegetables soften and the onion turns translucent, about 8 to 10 minutes.
   • Add the garlic and cook 30 seconds to 1 minute, just until fragrant.
3. Build the roux
   • Sprinkle the flour over the vegetables.
   • Stir well so the flour coats everything and absorbs the fat.
   • Cook for 1 to 2 minutes, stirring, so the raw flour taste cooks out. The mixture will look thick and slightly pasty.
4. Deglaze and simmer
   • Pour in the wine (or extra broth if you prefer not to use wine), stirring as you go to loosen any browned bits from the bottom of the pan.
   • Let it simmer for 1 to 2 minutes.
   • Add the chicken broth, cream or half-and-half, thyme, rosemary if using, bay leaf, salt, and black pepper.
   • Stir well and bring the mixture to a gentle simmer.
5. Add the chicken and peas
   • Stir in the shredded cooked chicken and frozen peas.
   • Keep the mixture at a gentle simmer for 5 to 7 minutes, stirring from time to time, until it thickens into a spoon-coating sauce.
   • Taste and adjust seasoning. It should taste a bit more seasoned than you think you need, because the potatoes on top will soften the overall flavor.
6. Remove the bay leaf
   • Take out the bay leaf before assembling the casserole.

3. Assemble and bake the casserole

1. Fill the dish
   • Pour the chicken mixture into the prepared baking dish and spread it into an even layer. Make sure the filling reaches the corners.
2. Top with mashed potatoes
   • Spoon the mashed potatoes in small mounds over the filling.
   • Gently spread them with a spatula or the back of a spoon so they cover the chicken in an even layer, sealing the edges to prevent too much bubbling over.
   • If you like texture, drag the tines of a fork lightly over the surface to create ridges that will brown nicely.
3. Add cheese and butter
   • Sprinkle the grated cheese evenly over the potatoes.
   • Dot the top with the small pieces of butter.
4. Bake
   • Place the dish on a baking sheet in case of small spills.
   • Bake at 375°F (190°C) for 30 to 35 minutes, until the filling is bubbling at the edges and the top is golden in spots.
5. Rest before serving
   • Let the casserole rest for at least 10 to 15 minutes before serving.
   • This resting time allows the filling to thicken slightly, so you get cleaner slices.
6. Garnish
   • Sprinkle with chopped fresh parsley just before serving.

Frequently Asked Questions About Chicken Parmentier

What chicken works best for Chicken Parmentier?

Cooked, shredded chicken breast or a mix of light and dark meat both work well. You can use:

• Leftover roast chicken, skin removed and meat pulled into bite-size pieces.
• Poached chicken breasts, cooled and shredded.
• Cooked thighs, deboned and chopped.

Aim for tender, moist chicken. Very dry meat is more likely to feel stringy, so if your chicken seems dry, you can add an extra splash of broth or cream to the filling to balance it.

Can you use turkey instead of chicken?

Yes. This recipe adapts well to leftover turkey, especially around holidays. Use the same quantity by volume or weight. The seasoning stays the same, though you may want a touch more pepper and fresh herbs to brighten the flavor of turkey.

Can you make Chicken Parmentier without wine?

You can replace the wine with extra chicken broth. The wine adds a mild tang and depth, but the dish still works without it. If you skip wine, a small squeeze of lemon juice at the end of cooking the filling can add a similar brightness, though keep it moderate so the dish stays savory.

How do you keep the filling from turning watery?

A few details help keep the filling thick and satisfying:

• Cook the flour for at least a minute so it absorbs the fat before you add liquid.
• Simmer the sauce long enough for it to thicken and reduce slightly. It should coat the back of a spoon before you add it to the baking dish.
• Drain any cooked vegetables well if they were previously frozen.
• Make sure the mashed potatoes are not too thin. They should be spreadable but not runny.

If the filling still looks loose, let it simmer a few extra minutes before you assemble the casserole. It will also thicken more as it cools after baking.

Can you reduce the richness?

If you prefer a lighter casserole:

• Use milk instead of cream in the filling.
• Use less butter in the mashed potatoes and replace some of the milk with reserved cooking water from the potatoes.
• Use a bit less cheese on top, or choose a cheese with a strong flavor so you can use a smaller amount.

This keeps the dish hearty but less heavy, which can be helpful if you serve it regularly.

Make-Ahead, Storage, And Freezing

Chicken Parmentier is well-suited to advance prep. Many home cooks like to assemble it on a quieter day and bake it later.

How do you make Chicken Parmentier ahead of time?

You have two main options:

1. Assemble and chill before baking
   • Prepare the filling and the mashed potatoes.
   • Assemble the dish completely, including cheese and butter on top.
   • Let it cool to room temperature, then cover tightly and refrigerate for up to 24 hours.
   • When ready to bake, uncover and bake at 375°F (190°C).
   • You may need to add 10 to 15 minutes to the baking time since you are starting from cold.
2. Prep components ahead
   • Make the mashed potatoes earlier in the day and keep them in the refrigerator.
   • Cook the chicken filling and chill it separately.
   • When you are ready to cook, assemble the casserole and bake as usual.
   • This approach spreads the work out, which can make a busy day easier.

How long does Chicken Parmentier keep in the fridge?

Leftover casserole should be cooled, covered, and stored in the refrigerator. For best quality, use it within 3 to 4 days.

To reheat individual portions, microwave them until the center is hot. To reheat a larger portion in the oven, cover it loosely with foil and warm at 325°F (165°C) until hot throughout.

Can you freeze Chicken Parmentier?

Yes, this dish freezes reasonably well. The texture of the potatoes may soften slightly, but it is still quite good.

To freeze an unbaked casserole:

• Assemble the casserole in a freezer-safe dish.
• Cool completely, then wrap it tightly in plastic wrap and then foil.
• Label and freeze for up to 2 months.
• When you are ready to bake, transfer it to the refrigerator to thaw overnight.
• Bake uncovered at 375°F (190°C). Add extra time as needed until the center is hot and the top is golden.

To freeze leftovers:

• Cool the baked casserole fully.
• Portion into airtight containers.
• Freeze for up to 2 months.
• Reheat in the oven or microwave until the center is hot.

If the filling looks slightly separated after thawing, a gentle stir before reheating usually helps bring it back together.

Simple Variations To Fit Your Kitchen

Chicken Parmentier is flexible. You can adjust vegetables, herbs, and richness according to what you have on hand.

How can you add more vegetables?

You can easily add more produce without affecting the basic structure of the dish. For example:

• Stir in extra peas, or use mixed vegetables instead.
• Add a handful of chopped spinach or kale to the filling near the end of cooking.
• Include mushrooms, sautéed first so they release their moisture.

If you add a large amount of extra vegetables, you may want to increase the seasoning slightly and watch the thickness of the sauce. A little extra flour or a few more minutes of simmering often balances the extra moisture.

What cheese works well on top?

Several cheeses fit this casserole nicely:

• A mild Swiss-style cheese for gentle flavor and good browning.
• A mix of mozzarella and a sharper cheese if you like more pull.
• A small amount of a stronger cheese, such as an aged hard cheese, combined with a milder one, for more flavor with less total cheese.

If you prefer to skip cheese entirely, the casserole still works. You can simply dot the potatoes with butter and maybe a light sprinkle of breadcrumbs if your household enjoys them.

How do you adjust the herbs?

The herb combination in this recipe is fairly classic, but you can change it:

• Use only thyme for a simple, mild flavor.
• Add a small pinch of dried sage if you like a flavor closer to traditional poultry stuffing.
• Omit rosemary if anyone at your table dislikes it.

Dried herbs are stronger than fresh ones, so use about half as much dried as fresh.

Can you make a smaller batch?

If you cook for one or two people and do not want a large pan of leftovers, you can halve the recipe and bake it in an 8×8-inch or similar small baking dish. The baking time will be close, but start checking it about 5 minutes earlier.

Serving Ideas For Chicken Parmentier

Chicken Parmentier is already a complete meal with protein, potatoes, and vegetables. Still, a small side can balance the plate.

Some simple ideas:

• A green salad with a light vinaigrette.
• Steamed green beans or broccoli with a squeeze of lemon.
• Sliced tomatoes in summer with a pinch of salt and pepper.

Keep sides straightforward so they do not compete with the casserole’s creamy texture.

Final Thoughts: When To Choose Chicken Parmentier

Chicken Parmentier is a good option when you want a dependable baked dish that feels substantial but uses familiar ingredients and basic tools. It fits well into the rhythm of a home kitchen in the United States: you can use leftover chicken, make the components ahead, and count on solid leftovers for another day.

The method is clear and repeatable. Once you are comfortable with it, you can adjust the seasoning, herbs, or vegetables to match your household’s tastes. You end up with a casserole that slices cleanly, holds up on the plate, and warms the kitchen while it bakes.

If you keep potatoes, chicken, and a few basic vegetables on hand, Chicken Parmentier can become one of those reliable recipes you turn to when you need a calm, straightforward dinner that feeds several people without extra fuss.