Creamy Chicken Savoyarde (Classic French Chicken Casserole)

 

If you’re looking for a chicken dish that feels elegant enough for company but simple enough for a weeknight, Chicken Savoyarde is one of those timeless recipes that never disappoints. It starts with tender pieces of gently poached (or leftover) chicken nestled in a rich, velvety mustard‑and‑tarragon cream sauce — a combination that’s deeply comforting and full of classic French‑inspired flavors.

Fresh tarragon brings its beautiful anise‑kissed aroma to the dish, pairing perfectly with chicken and giving the sauce a distinctive, luxurious taste . And the best part? This casserole is make‑ahead friendly — you can assemble it the night before, then simply top it with the cheesy breadcrumbs and bake when you’re ready to serve.

Bubbling, golden, creamy, and irresistibly comforting, this is the kind of dish that has everyone reaching for seconds. Serve it with steamed baby potatoes and a green vegetable, and you’ve got a meal that feels both special and wonderfully homey

 

One of my favorite fresh herbs has to be tarragon.  It has long velvety green leaves and  a lovely distinctive aniseed flavor which I quite enjoy, going very well with fish and chicken.  I use it in my Cod Fish Cakes  and tartar sauce, which is gorgeously delish if I don't say so myself!  I haven't made them in a while now.

It's used a lot in French Cookery, particularly with chicken (think Chicken Tarragon here) and makes wonderfully flavorful vinegars and oils.

This recipe I am sharing with you today is for a deliciously comforting chicken dish, composed of gently poached chicken (or leftover chicken if you have it) in a wonderfully rich mustard. cheese, and tarragon cream sauce. From the Savoie region of France, this Bistro-Style casserole is special enough that you could fix and serve it to company, but it is also a simple casserole which has brought more sighs of pleasure to my family and I than anything else that I cook.

I love the soft velvety and creamy sauce against the moist chicken and that cheesy bread crumb crunch on top is just . . . oh . . . la . . . la . . . tres magnifique!

 

INGREDENTS NEEDED

TO MAKE

CHICKEN SAVOYARDE

A lengthy list but nothing is super out of the ordinary here except for the tarragon. You can use dry in it's place if you cannot get fresh.

For the chicken:

• 1 (4 1/2 lb) free range chicken, organic if possible
• 2 small onions, cut in half and stuck with two cloves
• 2 carrots, peeled and cut in half lengthwise
• 3 stick of celery, halved (preferably with some leaves attached)
• 2 leeks, trimmed and well washed
• 2 bay leaves
• 2 springs of thyme
• salt

For the Sauce:

• 4 TBS (60g) butter
• 1/2 cup (60g) plain flour
• 1 3/4 cup (415ml) of the stock, reserved from poaching the chicken
• 1 1/8 cup (285ml) dry white wine
• 1 cup (240ml) double cream
• 2/3 cup (180g) gruyere cheese, grated
• 1 TBS Dijon mustard
• 2 ounces tarragon leaves, chopped (scant quarter cup)
• sea salt and freshly ground black pepper to taste

For the topping:

• 1 cup (60g) of fresh white bread crumbs
• 1/4 cup (30g) of grated strong cheddar cheese
• 2 TBS of grated Parmesan cheese

 

INGREDIENTS NOTES

• Use a good quality chicken. If you can't get a whole one, you can use chicken pieces in the same amount, or you can use the equivalent of already poached/cooked chicken and a good quality chicken stock.
• Wash your leeks really well to remove any sand. Lop off the dark green parts and discard. Slice down one side of the length and then run under cold running water to rinse of any sand or dirt.
• I use salted butter and plain all purpose flour.
• I give suggestions to use instead of white wine below.
• You can use whipping cream instead of double cream.
• Gruyere is a type of Swiss cheese with a rich, sweet, nutty flavor. You can also use Comte, or Emmenthaler.
• You can substitute dry tarragon for fresh, in roughly half the amount.
• You want your bread crumbs to be fresh and soft.

 

HOW TO MAKE CHICKEN SAVOYARDE

This may seem like a lengthy and convoluted recipe but it is really just poached chicken napped with a tasty cheese sauce, sprinkled with cheesy bread crumbs and then baked until bubbling and golden brown. You can totally poach the chicken the day before to speed up the process on the day you want to make the casserole. You can also use leftover cooked chicken and a purchased chicken stock if it makes things quicker and easier for you.

1. To Poach the chicken: Put the chicken into a large pot along with cold water, barely enough to cover it. Add the vegetables and herbs and a good sprinkling of salt. Bring to the boil, then reduce the heat immediately and poach very gently for around an hour and a half. (You don't want the liquid to be bubbling furiously. A small bubbling is sufficient.)
2. Once cooked thoroughly and tender, lift the chicken very carefully out of the poaching liquid onto a plate and allow it to cool. Strain the poaching liquid through a fine sieve, and set aside to cool. (Straining helps to get rid of any solids and debris.)
3. Once cooled, lift off any surface fat. I like to use paper kitchen toweling for this. I just keep sweeping it over the top and it lifts and absorbs all the grease. You could also put it into the fridge to chill and the fat would harden to the point where you can just lift it off quite easily. (This works perfectly if you poach your chicken the day before.)
4. Remove all the meat from the chicken carcass, discarding any fat, bone or gristle. Cut into large bite sized pieces and place in a lightly greased gratin dish. (You don't want your pieces to be overly large. 2 inch chunks are perfect.)
5. To make the sauce: Melt the butter in a large saucepan. Add the flour and cook over medium low heat for at least three minutes, without browning. (Browning the flour will alter the flavor and color of the sauce.)
6. Gradually whisk in the hot chicken stock, white wine and the cream. Cook and stir until bubbly and thickened. (Don't think about the calories, lol)
7. Whisk in the gruyere cheese, mustard and tarragon. Taste and adjust the seasoning as needed with some sea salt and black pepper. Simmer for about 20 minutes over low heat. (This simmer helps the flavors to really meld together.)
8. Pre-heat the oven to 450*F/230*C/gas mark 7. Pour the sauce over the chicken in the gratin dish.
9. Mix the bread crumbs and Cheddar and Parmesan cheeses together and sprinkle evenly over top.
10. Bake the dish in the heated oven for 20 to 25 minutes, until golden brown and bubbly. Remove from the oven and serve.

 

KITCHEN SAFETY

WHEN HANDLING RAW CHICKEN

Handling raw chicken carefully is crucial to kitchen and health safety.  Too not do so carries the risk of food poisoning or worse. Here are some safety points to consider!

• Always thaw raw chicken overnight in the refrigerator, and store it carefully separated from anything else. It is not safe to thaw it at room temperature. Store raw chicken on the bottom shelf of the refrigerator to prevent its juices from leaking out and contaminating any other food.
• Use separate cutting boards and utensils for chicken to avoid cross contamination.
• Chicken needs really diligent handling as it often carries harmful bacteria which can easily be spread around the kitchen. There is no need to wash raw chicken prior to using it. This often spreads bacteria needlessly. Simply pat it dry with some paper kitchen toweling and dispose of the paper toweling promptly.
• Wash your hands carefully after handling raw chicken to avoid spreading any bacteria to other things. Do not use the same utensils, plates, cutlery, etc. with other ingredients if you have used them to handle the raw chicken. Also take care to clean any surfaces such as countertops, sinks, etc.
• Do not use the same kitchen tools and plates with the cooked chicken that you have used with the raw chicken. It is not safe.
• Ensure that cooked chicken reaches the internal temperature of 165*F/75*C.

  

FREQUENTLY ASKED QUESTIONS

CAN I USE LEFTOVER ROAST CHICKEN INSTEAD OF POACHING A WHOLE ONE?

Certainly you can use leftover roast chicken so long as you use the same amount.  You will end need 3 to 4 cups of cooked chicken.

IS IT WORTH POACHING MY OWN CHICKEN FOR THIS RECIPE?

Absolutely. Poaching your own chicken ensures rich and moist meat and a lovely flavored stock to use in the sauce.

CAN I POACH THE CHICKEN AHEAD OF TIME?

Yes you can poach the chicken the night before. Simply poach as per the recipe and then remove the chicken from the bones, discarding the skin and bone.  Refrigerate in  covered container along with the stock in another covered container. This will also make it easier to remove the fat from the stock. When you are ready to make the casserole, cut the chicken into pieces, place into the dish and then make the sauce to pour over top. Proceed as per the recipe.

CAN I USED DRIED TARRAGON INSTEAD OF FRESH?

Yes, while fresh will give you a fresher flavor, you can use dried tarragon. You will need roughly half the amount.

CAN I USE SOMETHING IN THE PLACE OF WHITE WINE IN THE SAUCE?

Feel free to substitute it with a non-alcoholic white wine, additional stock,  or unsweetened white grape juice.

CAN THE RECIPE BE CUT IN HALF?

Yes, you can easily cut the recipe in half if you only want to make a small amount.

CAN I FREEZE THIS CASSEROLE?

Yes, this will freeze well.  Simply pack into an airtight freezer container, label, date and freeze. To serve thaw in the refrigerator overnight and then gently reheat in a warm oven until completely heated through.

WHAT CAN I SERVE ON THE SIDE OF THIS?

This goes very well with boiled new potatoes and a salad on the side.

 

A FEW OTHER CHICKEN

CASSEROLE RECIPES YOU MIGHT ALSO ENJOY

I love chicken casseroles and making the most out of every scrap of cooked chicken. Here are a few other recipes you might also enjoy!

GRANDMA'S CHINESE CHICKEN CASSEROLE - This cozy, old‑fashioned casserole is one of those comforting dishes that has stood the test of time — even if there’s nothing particularly “Chinese” about it beyond the crispy chow mien noodles and salted cashews on top. What it is, though, is creamy, crunchy, hearty, and incredibly satisfying. It’s the kind of dish that feels nostalgic, homey, and deeply comforting — the sort of casserole you make when you want something easy, creamy, and absolutely delicious. If you are looking for an extra creamy, delicious and rich chicken casserole… you have just struck gold.

CHICKEN & DUMPLING CASSEROLE - This is one of those magical, old‑fashioned comfort dishes that feels like it came straight from a church supper or a grandmother’s kitchen. It starts with something wonderfully simple — a bit of shredded rotisserie chicken scattered over melted butter in the bottom of the dish — and from there, the magic happens. A quick dumpling batter made from flour, milk, baking powder, and salt is drizzled over the chicken in little puddles (it’s not meant to cover everything) . Then comes the part that feels almost like a pudding cake: a mixture of cream of chicken soup and broth is poured over the top — without stirring — and the whole thing goes into the oven to work its magic. As it bakes a rich savory gravy forms underneath while soft, golden dumplings puff up on top. Delicious!

 

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Yield: Serves 6

Author: Marie Rayner

Chicken Savoyarde

Prep time: 2 HourCook time: 25 MinTotal time: 2 H & 25 M

French Bistro style Chicken. This is not much more than a glamorous chicken casserole and so very easy to make. It's a great way to dress up leftover turkey or chicken if that's all you have, but well worth the extra effort and expense of buying a chicken purposely to poach and dress up in this simple but decadently delicious manner. This will have them scrambling for seconds.

Ingredients

For the chicken:

• 1 (4 1/2 lb) free range chicken, organic if possible
• 2 small onions, cut in half and stuck with two cloves
• 2 carrots, peeled and cut in half lengthwise
• 3 stick of celery, halved (preferably with some leaves attached)
• 2 leeks, trimmed and well washed
• 2 bay leaves
• 2 springs of thyme
• salt

For the Sauce:

• 4 TBS (60g) butter
• 1/2 cup (60g) plain flour
• 1 3/4 cup (415ml) of the stock, reserved from poaching the chicken
• 1 1/8 cup (285ml) dry white wine
• 1 cup (240ml) double cream
• 2/3 cup (180g) gruyere cheese, grated
• 1 TBS Dijon mustard
• 2 ounces tarragon leaves, chopped (scant quarter cup)
• sea salt and freshly ground black pepper to taste

For the topping:

• 1 cup (60g) of fresh white bread crumbs
• 1/4 cup (30g) of grated strong cheddar cheese
• 2 TBS of grated Parmesan cheese

Instructions

1. To Poach the chicken: Put the chicken into a large pot along with cold water, barely enough to cover it. Add the vegetables and herbs and a good sprinkling of salt. Bring to the boil, then reduce the heat immediately and poach very gently for around an hour and a half.
2. Once cooked thoroughly and tender, lift the chicken very carefully out of the poaching liquid onto a plate and allow it to cool. Strain the poaching liquid through a fine sieve, and set aside to cool.
3. Once cooled, lift off any surface fat. I like to use paper kitchen toweling for this. I just keep sweeping it over the top and it lifts and absorbs all the grease. You could also put it into the fridge to chill and the fat would harden to the point where you can just lift it off quite easily.
4. Remove all the meat from the chicken carcass, discarding any fat, bone or gristle. Cut into large bite sized pieces and place in a lightly greased gratin dish.
5. To make the sauce: Melt the butter in a large saucepan. Add the flour and cook over medium low heat for at least three minutes, without browning.
6. Gradually whisk in the hot chicken stock, white wine and the cream. Cook and stir until bubbly and thickened.
7. Whisk in the gruyere cheese, mustard and tarragon. Taste and adjust the seasoning as needed with some sea salt and black pepper. Simmer for about 20 minutes over low heat.
8. Pre-heat the oven to 450*F/230*C/gas mark 7. Pour the sauce over the chicken in the gratin dish.
9. Mix the bread crumbs and Cheddar and Parmesan cheeses together and sprinkle evenly over top.
10. Bake the dish in the heated oven for 20 to 25 minutes, until golden brown and bubbly. Remove from the oven and serve.

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