Rustic Herb Chicken Pot Pie

A delightful twist on the classic chicken pot pie with a rich, herb-infused creamy filling and a flaky, buttery crust, perfect for cozy family dinners or special occasions.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

2 lbs boneless, skinless chicken breast

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

1/4 tsp nutmeg

1 sheet puff pastry

1 egg, beaten

Instructions

1. Preheat oven to 400°F (200°C).

2. In a large pot, melt butter over medium heat. Add flour and stir continuously for 1-2 minutes until a roux forms.

3. Gradually whisk in chicken broth and milk, cooking until the mixture thickens.

4. Stir in salt, pepper, thyme, rosemary, and nutmeg.

5. Add chicken, carrots, peas, potatoes, and celery to the pot and cook for 10 minutes.

6. Transfer mixture to a baking dish and cover with puff pastry. Brush with beaten egg.

7. Bake for 25-30 minutes or until pastry is golden brown.

Storage

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

Reheating

Preheat oven to 350°F (175°C) and bake for 15-20 minutes 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.