This homemade herb-infused chicken pot pie is your comfort food dream come true. With a flaky crust and a savory filling packed with tender chicken and vibrant veggies, it’s an ideal dish for cozy evenings. Let's get cooking and fill your kitchen with the aroma of fresh herbs!
Chicken breast is the protein star here, offering a lean and tender bite. Chicken broth and milk create a creamy, flavorful base that brings everything together. Butter adds richness, while carrots, peas, and celery provide texture and color. A potato helps thicken the filling naturally. Onion and garlic build a savory foundation, and a blend of thyme and rosemary adds that irresistible herbal note. Don’t forget salt and pepper to taste, and the refrigerated pie crusts make this dish accessible without fussing over homemade dough.
This pot pie pairs beautifully with a fresh green salad tossed in a light vinaigrette. A side of crusty bread is great for mopping up any filling that escapes, and a glass of crisp white wine complements the dish nicely.
Start by preheating your oven to 425°F (220°C). This ensures your pie crust gets that perfect golden hue. In a large skillet, warm up the olive oil over medium heat. Toss in the onions and garlic, sautéing them until they reach a lovely translucent state — this is where your kitchen will start smelling divine.
Add the cubed chicken to the pan, stirring occasionally until it's lightly browned on all sides. This should take about 5 minutes. Next, introduce the carrots, celery, and potato to the mix. These veggies need about 5 minutes to soften up a bit.
Now, pour in the chicken broth and milk, then drop in the butter. Sprinkle the thyme and rosemary over the top, adding salt and pepper to your liking. Let this come to a boil, then reduce the heat to simmer for about 10 minutes. This is where the flavors really meld together.
Stir in the frozen peas, giving them about 2 minutes to warm through. While these finish up, unroll one of your pie crusts and fit it into your pie dish. Pour the delicious chicken mixture in, spreading it evenly.
Cover with the second pie crust, sealing the edges with your fingers or a fork. Don’t forget to cut a few slits in the middle for ventilation. Pop your pie into the preheated oven for 30 minutes or until the crust is beautifully golden brown. Once done, let it cool for about 10 minutes — it’s hard to wait, but it’s worth it!
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