Hearty Herb Chicken Pot Pie

🕒 Prep: 20 min
🔥 Cook: 30 min
🍽 Serves: 6
★★★★★
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Nothing says comfort like a warm, flaky pie fresh out of the oven. This Hearty Herb Chicken Pot Pie combines tender chicken with a medley of vegetables and a creamy herb-infused sauce, all tucked under a golden puff pastry. Perfect for cozy evenings when you need a bit of home-style warmth.

Ingredients for Hearty Herb Chicken Pot Pie

Chicken breast: Provides a lean, tender protein base for the pie.

Olive oil: Used for browning the chicken, adding a subtle richness.

Carrots, peas, and potatoes: Classic veggies that balance the savory flavors with a touch of natural sweetness.

Chicken broth: Adds depth of flavor and moisture to the filling.

Heavy cream: Creates a luscious, creamy sauce that coats the ingredients beautifully.

All-purpose flour: Thickens the sauce to just the right consistency.

Salt and black pepper: Essential seasonings that bring all the flavors together.

Thyme and rosemary: Dried herbs that infuse the dish with a delightful fragrance.

Butter: Enriches the filling and enhances the overall flavor.

Puff pastry: Forms the crisp, golden crust that envelops the hearty filling.

Tips & Tricks

  • If your puff pastry starts to brown too quickly, cover it loosely with foil.
  • Make sure to thaw the puff pastry in the fridge for about an hour before using so it doesn’t crack.
  • For extra flavor, deglaze the skillet with a splash of white wine before adding the broth and cream.

Serving Suggestions

This chicken pot pie pairs wonderfully with a fresh, crisp green salad tossed in a light vinaigrette. The acidity of the dressing complements the rich, creamy pie perfectly. A glass of chilled white wine or a light ale also makes a delightful accompaniment.

Frequently Asked Questions

Can I use chicken thighs instead of breast?
Absolutely! Thighs will add a bit more flavor and tenderness to the pie.
Can this be made ahead of time?
You can prepare the filling a day in advance and store it in the fridge. Assemble with the puff pastry just before baking.
Is there a gluten-free option?
Yes, use a gluten-free puff pastry and substitute the flour with a gluten-free thickener like cornstarch.

Hearty Herb Chicken Pot Pie Recipe Walkthrough

First, preheat your oven to 375°F to get it ready for that puff pastry magic. While that's warming up, grab a large skillet and heat the olive oil over medium heat. Add the cubed chicken breast pieces, letting them brown nicely on all sides. This should take about 5 minutes; you want them golden, not cooked through just yet.

Next, toss in the carrots, peas, and potatoes. Sauté the veggies for another 5 minutes, just until they start to soften a bit. Now, sprinkle the flour over the chicken and veggies, stirring well to coat everything evenly. This will help thicken the sauce later on.

Gradually pour in the chicken broth and then the heavy cream, stirring constantly. You’ll see the sauce begin to thicken; that’s your cue to season with salt, pepper, thyme, and rosemary. Give it a good stir so the herbs infuse their flavor throughout.

Transfer this delicious mixture into a baking dish. Unroll the puff pastry over the top, gently pressing it against the edges of the dish to seal. Cut a few small slits in the pastry to let steam escape. Pop it into your preheated oven and bake for 25-30 minutes, or until the pastry is puffed and golden brown.

Allow the pie to cool for a few minutes before serving; it’ll help the filling set a bit so it doesn’t spill out when you slice into it.

Why You'll Love This Recipe

  • Aromatic herbs elevate the classic pot pie flavors.
  • Puff pastry crust is easy to work with and always impressive.
  • One-pot cooking makes cleanup a breeze.

Ingredients

1 lb chicken breast, cubed
2 tbsp olive oil
1 cup carrots, diced
1 cup peas
1 cup potatoes, peeled and diced
1 cup chicken broth
1 cup heavy cream
2 tbsp all-purpose flour
1 tsp salt
1/2 tsp black pepper
1 tsp thyme, dried
1 tsp rosemary, dried
1 tbsp butter
1 package puff pastry, thawed

Step-by-step Instructions

1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium heat. Add chicken pieces and cook until browned.
3. Add carrots, peas, and potatoes to the skillet and cook for 5 minutes.
4. Stir in the flour, coating the chicken and veggies evenly.
5. Gradually add chicken broth and heavy cream, stirring constantly until the sauce thickens.
6. Season with salt, pepper, thyme, and rosemary.
7. Transfer mixture to a baking dish and cover with puff pastry, sealing edges. Cut small slits for ventilation.
8. Bake in preheated oven for 25-30 minutes or until the pastry is golden brown.
9. Let cool slightly before serving.

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