There's nothing quite like a homemade pot pie to warm the soul and satisfy the taste buds. This Hearty Chicken and Herb Pot Pie brings together tender chicken, fresh herbs, and a flaky puff pastry crust for a comforting dish that's perfect any time of the year.
Chicken breast: The heart of the dish, providing protein and a tender texture. Opt for boneless, skinless pieces for quick cooking.
Carrots and celery: These veggies add a sweet and earthy depth, contributing to the pot pie's classic flavor profile.
Frozen peas: A pop of color and sweetness, peas bring balance to the savory elements.
Onions: Finely chopped for a subtle, aromatic base. They soften as they cook, enhancing the sauce.
Chicken broth: A savory liquid that forms the backbone of the sauce, enriching the filling's flavor.
Whole milk: Adds creaminess without heaviness, keeping the sauce smooth.
All-purpose flour: Works with butter to create a roux, thickening the sauce to perfection.
Unsalted butter: Provides a rich flavor and forms the base of the roux.
Salt and black pepper: Essential seasonings that heighten the flavors of the dish.
Fresh herbs (thyme, parsley, rosemary): These herbs infuse the pie with a refreshing aroma and taste, elevating the dish beyond the ordinary.
Puff pastry sheets: The crowning glory, offering a flaky, golden crust that complements the creamy filling.
Egg: When beaten and brushed on the pastry, it ensures a beautifully golden, glossy finish.
This pot pie pairs beautifully with a simple green salad dressed with lemon vinaigrette or some steamed green beans. A glass of crisp white wine, like a Sauvignon Blanc, complements the herbs perfectly.
Start by preheating your oven to 400°F (200°C). This ensures it's hot enough to give your pie a perfect, flaky crust.
In a large skillet over medium heat, melt the butter. Add the onions and sauté until they're translucent. This should take about 5 minutes. Stir in the flour, cooking for a minute or two to form a roux. This step is crucial for thickening the sauce later on.
Slowly whisk in the chicken broth and milk, stirring constantly. You'll notice the mixture starting to thicken — that's exactly what you want!
Add the diced chicken, carrots, celery, and peas to the skillet. Season everything with salt, black pepper, and the fresh herbs: thyme, parsley, and rosemary. Allow it to cook for about 10-15 minutes, or until the chicken is cooked through.
While the filling is cooking, roll out your puff pastry sheets. Place one sheet into your pie dish, pressing it in gently. Pour the chicken mixture into the dish, spreading it out evenly. Cover with the second pastry sheet, and crimp the edges to seal. Don't forget to cut a few slits in the top for ventilation!
Brush the top with the beaten egg. This will give your pie a lovely golden finish once baked. Pop it into your preheated oven for 25-30 minutes, or until the crust is beautifully golden brown. Let it cool slightly before serving to ensure easy slicing.
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