Savory Herbed Chicken Pot Pie
This unique take on the classic Chicken Pot Pie features a savory herbed crust and a creamy, aromatic filling. Perfect for a comforting family dinner or a special occasion, this recipe combines tender chicken with fresh vegetables and a hint of thyme and rosemary, all baked to golden perfection.
Prep time: 20 minutesCook time: 35 minutesServes: 6
Ingredients
2 lbs chicken breast, cubed
1 tbsp olive oil
1 cup diced carrots
1 cup peas
1 cup diced potatoes
1/2 cup chopped onions
2 cloves garlic, minced
3 tbsp butter
3 tbsp all-purpose flour
2 cups chicken broth
1 cup heavy cream
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
2 sheets puff pastry
1 beaten egg for brushing
Instructions
1. Preheat the oven to 400°F (204°C).
2. In a large skillet, heat olive oil over medium heat. Add chicken and cook until browned. Remove and set aside.
3. In the same skillet, add butter and onions, sauté until onions are translucent.
4. Stir in garlic, carrots, peas, and potatoes, and cook for 5 minutes.
5. Sprinkle flour over the vegetables and stir well.
6. Gradually add chicken broth and heavy cream, stirring constantly until thickened.
7. Return chicken to the skillet, add thyme, rosemary, salt, and pepper. Mix well.
8. Roll out puff pastry sheets and line a pie dish with one sheet.
9. Pour the chicken mixture into the pie dish and cover with the second pastry sheet, sealing the edges.
10. Brush the top with beaten egg and make a few slits to allow steam to escape.
11. Bake for 30-35 minutes or until the pastry is golden brown.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in the 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.
