Savory Chicken Pot Pie with Herb Crust

A delicious take on the classic Chicken Pot Pie, featuring a buttery herb-infused crust and a creamy chicken filling. Perfect for weeknight dinners and comfort food cravings.

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

Ingredients

2 lbs boneless, skinless chicken breasts

1 cup diced carrots

1 cup diced celery

1 cup frozen peas

1/2 cup diced onions

3 cups chicken broth

1/3 cup all-purpose flour

1/2 cup unsalted butter

1/2 cup heavy cream

1 tbsp fresh thyme

1 tsp salt

1/2 tsp black pepper

2 cups all-purpose flour for crust

1/2 cup cold unsalted butter for crust

1/4 cup ice water

1 tbsp chopped fresh herbs (parsley, chives, thyme)

Instructions

1. Preheat oven to 400°F.

2. In a large pot, melt 1/2 cup butter over medium heat. Add onions, carrots, and celery, cooking until tender.

3. Stir in flour, then gradually whisk in chicken broth and cream until smooth.

4. Add chicken, peas, thyme, salt, and pepper. Cook until thickened.

5. In a bowl, mix 2 cups flour, 1/2 cup cold butter, and herbs. Add ice water and mix until dough forms.

6. Roll dough into a circle to fit the top of your pie dish.

7. Pour chicken mixture into a baking dish and cover with the dough.

8. Bake for 30-35 minutes until crust is golden brown.

9. Let cool slightly before serving.

Storage

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

Reheating

Reheat in a 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.