There's nothing quite like a Rustic Herb Chicken Pot Pie to bring comfort to your dinner table, especially on a chilly evening. This recipe combines tender chicken with hearty vegetables and aromatic herbs, all encased in a flaky puff pastry. It's a classic dish with a touch of rustic charm that will surely warm your heart and home.
The backbone of this dish is the chicken, providing a hearty and protein-rich base. We're using boneless, skinless chicken breast for a leaner option, but you could also use thighs for extra flavor. The carrots add sweetness and a pop of color, while peas contribute a subtle earthiness. Potatoes thicken the filling and make it more satisfying, and celery provides a hint of crunch and freshness.
For the sauce, unsalted butter and all-purpose flour come together to create a roux, which thickens the chicken broth and whole milk into a creamy delight. The seasoning stars are salt, black pepper, dried thyme, dried rosemary, and a touch of nutmeg—each bringing depth and warmth to the dish. Finally, puff pastry offers a buttery, flaky topping that seals in all the savory goodness, while a beaten egg ensures a glossy, golden finish.
Serve this Rustic Herb Chicken Pot Pie with a simple green salad for a balanced meal. A crisp glass of Chardonnay pairs beautifully with the creamy filling and buttery pastry. If you're feeding a crowd, consider offering some crusty bread on the side to mop up any extra sauce.
Start by preheating your oven to 400°F (200°C). This will ensure it's ready to go once you have your pie assembled. In a large pot over medium heat, melt the butter. Once melted, sprinkle in the flour and stir continuously for about 1-2 minutes. This is your roux, and it should look slightly golden and smell nutty.
Gradually whisk in the chicken broth followed by the milk. Keep whisking until the mixture thickens, which should take a few minutes. Add in your salt, pepper, thyme, rosemary, and nutmeg, stirring to combine all those wonderful flavors.
Introduce the chicken, carrots, peas, potatoes, and celery to the pot. Let these ingredients mingle for about 10 minutes, ensuring the chicken is cooked through and the vegetables have started to soften.
Transfer this delicious concoction to a baking dish, spreading it out evenly. Carefully lay your puff pastry sheet over the top, trimming any excess if necessary. Brush the pastry with the beaten egg to help it achieve that beautiful golden brown hue.
Place the dish in your preheated oven and bake for 25-30 minutes. You'll know it's done when the pastry is puffed and golden. Let it cool slightly before serving, as the filling will be piping hot.
Share