Garden Herb Chicken Pot Pie

Discover a fresh twist on the classic chicken pot pie with our Garden Herb Chicken Pot Pie recipe, featuring vibrant herbs and a flaky crust, perfect for family dinners or weeknight meals. This comforting dish combines tender chicken with garden-fresh herbs, providing a delightful aroma and taste.

Prep time: 15 minutes
Cook time: 35 minutes
Serves: 6

Ingredients

1 1/2 lbs boneless, skinless chicken breasts (cubed)

2 tbsp olive oil

1 cup chopped carrots

1 cup frozen peas

1/2 cup chopped celery

1/4 cup all-purpose flour

2 cups chicken broth

1/2 cup whole milk

1 tsp salt

1/2 tsp black pepper

1/2 tsp dried thyme

1/2 tsp dried rosemary

1/2 tsp dried sage

1/4 cup chopped fresh parsley

1 prepared pie crust

Instructions

1. Preheat your oven to 425°F (220°C).

2. In a large skillet over medium heat, add olive oil and sauté the cubed chicken until browned.

3. Remove the chicken and set aside. In the same skillet, add carrots, celery, and peas; cook until tender.

4. Stir in flour and cook for 1 minute.

5. Gradually whisk in chicken broth and milk, cooking until thickened.

6. Add chicken back into the skillet along with salt, pepper, thyme, rosemary, sage, and parsley. Stir well.

7. Pour the mixture into a baking dish and cover with the prepared pie crust. Trim excess and seal edges.

8. Make small slits on top to allow steam to escape.

9. Bake for 30-35 minutes until crust is golden brown.

10. Let it cool for a few minutes before serving.

Storage

Cover tightly with plastic wrap and store in the refrigerator for up to 3 days.

Reheating

Preheat oven to 350°F (175°C). Place in an oven-safe dish and cover with foil. Heat for 15-20 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.