If you're craving comfort food with a twist, this Herb-Infused Chicken Pot Pie is your answer. It's a classic dish elevated with aromatic herbs that will leave your kitchen smelling heavenly. Perfect for a family dinner or a cozy night in.
Begin with cooked chicken, which forms the protein-rich base of our pie. Using pre-cooked chicken makes this recipe quicker and is a great way to utilize leftovers. Carrots, peas, and potatoes add sweetness and earthiness, while celery brings a subtle crunch. The unsalted butter and all-purpose flour come together to create a roux, which thickens the sauce. The chicken broth and whole milk make the sauce creamy and rich. To enhance the flavor, we use salt, black pepper, and a mix of dried herbs: thyme, rosemary, and a hint of garlic powder. Finally, the refrigerated pie crusts make this dish both convenient and deliciously flaky.
This pot pie pairs wonderfully with a simple green salad dressed with lemon vinaigrette to balance the richness. For a heartier meal, serve with mashed potatoes or roasted Brussels sprouts.
Preheat your oven to 425°F. This ensures that your pot pie will bake evenly and the crust will be perfectly golden. Start by melting the butter in a large skillet over medium heat. Once it's melted, add the flour and stir continuously to create a roux. This is the base of your sauce and should have a smooth, paste-like consistency.
Next, gradually whisk in the chicken broth and whole milk. Keep whisking until the mixture thickens; this should take about 5 minutes. Once thickened, stir in the salt, black pepper, thyme, rosemary, and garlic powder to season the sauce.
Now, fold in the shredded chicken, carrots, peas, potatoes, and celery. Stir everything together until well combined and the ingredients are evenly coated with the sauce. Your filling is ready!
Line a 9-inch pie dish with one of the refrigerated pie crusts. Pour the chicken mixture into the pie crust, spreading it out evenly. Cover with the second pie crust, sealing the edges by pinching them together. Don't forget to cut a few slits in the top crust to allow steam to escape during baking.
Bake in your preheated oven for 30-35 minutes, or until the crust is golden brown. Keep an eye on it around the 30-minute mark to ensure it doesn’t over-bake. Let it cool slightly before serving to make slicing easier.
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