Herbed Rustic Chicken Pot Pie is the ultimate comfort dish, combining savory herbs and tender chicken in a flaky crust. It's the perfect meal for cozy evenings and impresses with its rich, homemade flavor.
The base of our filling starts with butter, which gives a rich and creamy texture while enhancing the flavors of the herbs. The onion adds a touch of sweetness and depth to the dish, while the all-purpose flour acts as a thickening agent for our sauce. The salt and black pepper bring out the natural flavors, while the dried thyme and dried rosemary infuse a wonderful aromatic blend that complements the chicken perfectly.
Chicken thighs are used for their juicy, tender qualities, but feel free to substitute with breast meat if preferred. Chicken broth and milk form the creamy, savory base of the sauce, while the frozen mixed vegetables offer convenience and a pop of color. Finally, the refrigerated pie crust makes this recipe accessible and quick, and the beaten egg gives the crust a beautiful, golden finish.
This pot pie pairs beautifully with a simple green salad tossed in a light vinaigrette. A side of crusty bread can also be a great accompaniment to soak up the delicious sauce. For a touch of elegance, serve with a chilled glass of white wine, like a Chardonnay or Sauvignon Blanc.
Start by preheating your oven to 400°F (204°C). This way, it'll be ready once you’ve assembled the pie. In a large skillet, melt the butter over medium heat. Add the diced onion, cooking it until it turns translucent. This usually takes about 3 to 4 minutes.
Next, stir in the flour, salt, pepper, thyme, and rosemary. Let this mixture cook for about a minute. You’re looking to get rid of the raw flour taste and let those herbs bloom in the butter. Now, gradually whisk in the chicken broth and milk. Keep stirring as you do this, and bring the mixture to a simmer. It will thicken up nicely — this is what you want.
Add the chicken and mixed vegetables to the skillet. Stir everything together and cook until the chicken is no longer pink. This should take about 8 to 10 minutes. Once done, transfer everything to a pie dish.
Roll out your pie crust over the top, making sure to seal the edges. Cut a few slits in the crust to allow steam to escape. Brush the top with the beaten egg — this will give it a lovely golden-brown color as it bakes.
Pop it in the preheated oven for about 30 to 35 minutes. Keep an eye on it, and you'll know it’s ready when the crust is beautifully golden. Let the pie cool for about 10 minutes before serving to allow the filling to set a bit.
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