Herbed Rustic Chicken Pot Pie

Discover our Herbed Rustic Chicken Pot Pie – a comforting and savory dish that combines tender chicken with fresh vegetables and fragrant herbs, encased in a flaky crust. Perfect for a hearty family dinner or an impressive yet simple holiday meal.

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

Ingredients

1 lb boneless, skinless chicken thighs

2 cups chicken broth

1 cup milk

2 cups frozen mixed vegetables

1/2 cup diced onion

2 tbsp all-purpose flour

1 tsp salt

1/2 tsp black pepper

1 tsp dried thyme

1 tsp dried rosemary

2 tbsp unsalted butter

1 sheet refrigerated pie crust

1 egg, beaten

Instructions

1. Preheat oven to 400°F (204°C).

2. In a large skillet, melt butter over medium heat. Add diced onion and cook until translucent.

3. Stir in flour, salt, pepper, thyme, and rosemary, cooking for another minute.

4. Gradually whisk in chicken broth and milk, bringing to a simmer until thickened.

5. Stir in chicken and mixed vegetables, cooking until the chicken is no longer pink.

6. Transfer the mixture to a pie dish. Cover with pie crust, sealing edges and cutting slits for steam.

7. Brush crust with beaten egg for a golden finish.

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

9. Let the pie cool for 10 minutes before serving.

Storage

Store the leftover pot pie in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, place individual servings in the microwave for 1-2 minutes, or until heated through. Alternatively, reheat in a preheated oven at 350°F (175°C) for 10-15 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.