Hearty Chicken and Herb Pot Pie

This Hearty Chicken and Herb Pot Pie is a comforting twist on the classic dish, featuring a medley of fresh herbs and a flaky, buttery crust. Perfect for family dinners or cozy nights at home, this recipe is sure to impress with its rich flavors and wholesome ingredients.

Prep time: 20 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

2 lbs boneless, skinless chicken breast

1 cup diced carrots

1 cup diced celery

1 cup frozen peas

1/2 cup finely chopped onions

3 cups chicken broth

1 cup whole milk

1/4 cup all-purpose flour

1/4 cup unsalted butter

1 tsp salt

1/2 tsp black pepper

1 tbsp chopped fresh thyme

1 tbsp chopped fresh parsley

1 tbsp chopped fresh rosemary

2 sheets puff pastry

1 egg, beaten

Instructions

1. Preheat the oven to 400°F (200°C).

2. In a large skillet over medium heat, melt butter and sauté onions until translucent.

3. Stir in flour and cook for 1-2 minutes to form a roux.

4. Gradually whisk in chicken broth and milk, stirring constantly until thickened.

5. Add diced chicken, carrots, celery, and peas to the sauce.

6. Season with salt, pepper, thyme, parsley, and rosemary. Cook for 10-15 minutes until chicken is cooked through.

7. Roll out puff pastry sheets and place one sheet into a pie dish.

8. Pour the chicken mixture into the dish and cover with the second sheet of pastry.

9. Crimp the edges to seal and cut a few slits in the top for ventilation.

10. Brush the top with beaten egg for a golden finish.

11. Bake in the preheated oven for 25-30 minutes until the crust is golden brown.

12. Allow to cool slightly before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes or until heated through.

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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.