Garden Herb Chicken Pot Pie

🕒 Prep: 15 min
🔥 Cook: 35 min
🍽 Serves: 6
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If you're craving comfort food with a twist of freshness, this Garden Herb Chicken Pot Pie is your answer. Packed with tender chicken and vibrant veggies, it's a cozy dish that brings a taste of the garden to your table.

Ingredients for Garden Herb Chicken Pot Pie

Chicken breasts are the heart of this dish, providing lean protein and a tender texture. Olive oil adds a touch of healthy fat while helping to brown the chicken beautifully. The trio of carrots, peas, and celery brings color, sweetness, and a slight crunch, making the filling vibrant and satisfying.

All-purpose flour is our thickening agent, ensuring the filling is creamy and rich. Chicken broth is the liquid base, enhancing the savory depth, while whole milk adds creaminess. A medley of dried herbs—thyme, rosemary, and sage—infuses the dish with earthy, aromatic notes, rounded out by fresh parsley for a burst of freshness. Lastly, a prepared pie crust tops it all, providing that irresistible flaky finish.

Tips & Tricks

  • If you're short on time, rotisserie chicken works great as a substitute.
  • For a thicker crust, use a double layer of pie dough.
  • To prevent a soggy bottom crust, pre-bake the bottom layer for 5 minutes before adding the filling.

Serving Suggestions

This pot pie pairs beautifully with a crisp green salad dressed in a light vinaigrette. The acidity of the dressing balances the rich creaminess of the pie. For a heartier meal, serve alongside roasted potatoes or steamed green beans.

Frequently Asked Questions

Can I use fresh herbs instead of dried?
Absolutely! Fresh herbs can add even more vibrant flavor. Use about three times the amount of fresh herbs as you would dried.
How can I make this pie gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend and use a gluten-free pie crust.

Garden Herb Chicken Pot Pie Recipe Walkthrough

First, preheat your oven to 425°F (220°C). This ensures your pie bakes evenly and the crust turns golden brown. As the oven warms up, cube your chicken breasts and heat a large skillet over medium heat. Add the olive oil, then toss in the chicken. Sauté until the chicken is browned on all sides, then remove it from the skillet and set aside. Don't worry if it's not fully cooked through yet; it'll finish cooking later.

In the same skillet, add the chopped carrots, peas, and celery. These need a bit of time to soften, so stir occasionally until they're tender. Once the veggies are ready, sprinkle the flour over them and stir to coat. This might look a bit pasty, but that's normal—it'll be the base for your creamy sauce.

Next, gradually whisk in the chicken broth and whole milk. Keep stirring as the mixture heats, watching as it thickens into a luscious sauce. Now it's time to return the chicken to the skillet, along with salt, pepper, thyme, rosemary, sage, and parsley. Stir everything together, ensuring the chicken and veggies are well coated with the herb-infused sauce.

Pour the mixture into a baking dish, then cover with the prepared pie crust. Trim any excess dough and seal the edges to keep the filling contained. Use a sharp knife to make a few small slits in the crust; this lets steam escape, preventing a soggy pie. Slide the dish into your preheated oven and bake for 30-35 minutes. You'll know it's done when the crust is golden and the filling bubbles up slightly through the slits. Let it cool for a few minutes before serving so it sets up nicely.

Why You'll Love This Recipe

  • Bursting with fresh herb flavors that set it apart from typical pot pies.
  • Rich, creamy filling enveloped in a perfectly flaky crust.
  • Uses simple, wholesome ingredients that are likely already in your pantry.

Ingredients

1 1/2 lbs boneless, skinless chicken breasts (cubed)
2 tbsp olive oil
1 cup chopped carrots
1 cup frozen peas
1/2 cup chopped celery
1/4 cup all-purpose flour
2 cups chicken broth
1/2 cup whole milk
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp dried sage
1/4 cup chopped fresh parsley
1 prepared pie crust

Step-by-step Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large skillet over medium heat, add olive oil and sauté the cubed chicken until browned.
3. Remove the chicken and set aside. In the same skillet, add carrots, celery, and peas; cook until tender.
4. Stir in flour and cook for 1 minute.
5. Gradually whisk in chicken broth and milk, cooking until thickened.
6. Add chicken back into the skillet along with salt, pepper, thyme, rosemary, sage, and parsley. Stir well.
7. Pour the mixture into a baking dish and cover with the prepared pie crust. Trim excess and seal edges.
8. Make small slits on top to allow steam to escape.
9. Bake for 30-35 minutes until crust is golden brown.
10. Let it cool for a few minutes before serving.

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