Savory Herb Chicken Pot Pie

A delightful twist on the classic chicken pot pie, featuring a herb-infused crust and a creamy filling with succulent chicken and seasonal vegetables. Perfect for cozy family dinners or special occasions, this recipe is a must-try for comfort food enthusiasts.

Prep time: 30 minutes
Cook time: 40 minutes
Serves: 6

Ingredients

2 lbs boneless, skinless chicken thighs

1 cup diced carrots

1 cup frozen peas

1 cup diced potatoes

1/2 cup chopped celery

1/2 cup chopped onions

3 cups chicken broth

1 cup heavy cream

1/4 cup unsalted butter

1/4 cup all-purpose flour

1 tsp salt

1/2 tsp black pepper

1 tsp dried thyme

1 tsp dried rosemary

1 egg (beaten for egg wash)

2 sheets puff pastry

Instructions

1. Preheat the oven to 400°F (200°C).

2. In a large pot, melt butter over medium heat and sauté onions, carrots, celery, and potatoes until tender.

3. Add flour and stir continuously for 2 minutes to form a roux.

4. Gradually whisk in chicken broth and bring to a simmer until thickened.

5. Stir in heavy cream, salt, pepper, thyme, and rosemary.

6. Add chicken and peas, cooking for another 5 minutes.

7. Transfer the filling into a baking dish.

8. Roll out puff pastry sheets and place over the filling, crimping edges to seal.

9. Brush the top with beaten egg.

10. Bake for 35-40 minutes until the crust is golden brown.

11. Let it cool for 10 minutes before serving.

Storage

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

Reheating

Reheat 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.