Herb-Infused Chicken Pot Pie

A delightful twist on the classic chicken pot pie that brings together savory herbs and a flaky crust for a comforting and delicious meal. Perfect for those seeking a hearty dish with a touch of elegance, this pot pie is sure to impress at any dinner table.

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

Ingredients

2 cups cooked chicken, shredded

1 cup carrots, diced

1 cup peas

1 cup potatoes, diced

1/2 cup celery, diced

1/4 cup unsalted butter

1/4 cup all-purpose flour

2 cups chicken broth

1 cup whole milk

1 tsp salt

1/2 tsp black pepper

1 tsp dried thyme

1 tsp dried rosemary

1/2 tsp garlic powder

1 package refrigerated pie crusts

Instructions

1. Preheat oven to 425°F.

2. In a large skillet over medium heat, melt butter and add flour, stirring constantly, to create a roux.

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

4. Add salt, pepper, thyme, rosemary, and garlic powder, stirring to combine.

5. Stir in shredded chicken, carrots, peas, potatoes, and celery.

6. Line a 9-inch pie dish with one pie crust, fill with the chicken mixture, and cover with the second pie crust.

7. Seal the edges and cut slits in the top crust to allow steam to escape.

8. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.

Storage

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

Reheating

Reheat in a preheated 350°F oven 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.