Rustic Herb-Infused Chicken Pot Pie

Discover the comforting embrace of our Rustic Herb-Infused Chicken Pot Pie, a delightful twist on the classic favorite. Encased in a flaky homemade pastry, tender chicken and fresh vegetables are bathed in a fragrant herb sauce, creating a symphony of flavors perfect for any meal.

Prep time: 30 minutes
Cook time: 35 minutes
Serves: 6

Ingredients

3 cups cooked chicken, shredded

2 cups chicken broth

1 cup whole milk

1/2 cup heavy cream

1/2 cup unsalted butter

1/2 cup all-purpose flour

1 cup frozen peas

1 cup diced carrots

1 cup chopped celery

1 small onion, diced

2 cloves garlic, minced

1 tsp salt

1/2 tsp black pepper

1 tsp dried thyme

1 tsp dried rosemary

1/2 tsp sage

1 double pie crust

1 egg, beaten for wash

Instructions

1. Preheat your oven to 400°F (200°C).

2. In a large saucepan, melt the butter over medium heat. Add the onions, garlic, carrots, and celery; sauté until the vegetables are tender, about 5 minutes.

3. Stir in the flour, cooking for 1-2 minutes to form a roux.

4. Gradually whisk in the chicken broth, whole milk, and heavy cream, stirring constantly until the mixture thickens.

5. Add the shredded chicken, peas, thyme, rosemary, sage, salt, and pepper to the sauce; mix well to combine.

6. Line a pie dish with one of the pastry crusts, then pour the chicken mixture into the crust.

7. Cover with the second crust, sealing the edges and cutting several small slits in the top to allow steam to escape.

8. Brush the top crust with the beaten egg.

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

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

Storage

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

Reheating

Reheat slices 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.