Rustic Herb-Infused Chicken Pot Pie

🕒 Prep: 30 min
🔥 Cook: 35 min
🍽 Serves: 6
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This Rustic Herb-Infused Chicken Pot Pie is a cozy comfort food that's perfect for chilly evenings. With a flaky crust and savory filling, it’s packed with flavor from a blend of herbs and tender chicken. Let's dive into creating this satisfying dish.

Ingredients for Rustic Herb-Infused Chicken Pot Pie

Let's break down the ingredients and see what makes this pie so special. The base starts with butter, which helps sauté our veggies and forms the roux, creating a rich sauce. You'll need onions, garlic, carrots, and celery; these veggies add depth and sweetness, combining beautifully with tender chicken. The chicken broth, milk, and heavy cream bring the creamy element of the filling. Our heroes, the herbs — thyme, rosemary, and sage — infuse the pie with warmth and an inviting aroma. Finally, the double pie crust cradles all those flavors, making each bite a delightful experience.

Tips & Tricks

  • If you're short on time, use store-bought rotisserie chicken.
  • For a flakier crust, chill the pie crust before baking.
  • To avoid a soggy bottom, place your pie dish on a preheated baking sheet.

Serving Suggestions

This pot pie pairs wonderfully with a simple green salad dressed in a light vinaigrette. For a heartier meal, try serving it alongside roasted root vegetables, which complement the pie’s flavors beautifully.

Frequently Asked Questions

Can I make this pie ahead of time?
Absolutely! Prepare the pie and freeze it unbaked. When ready to serve, bake straight from the freezer, adding a few extra minutes to the baking time.
Can I use fresh herbs instead of dried?
Yes, you can substitute with fresh herbs. Just remember to triple the amount as fresh herbs are less concentrated.

Rustic Herb-Infused Chicken Pot Pie Recipe Walkthrough

First things first, preheat your oven to 400°F (200°C). While that's warming up, grab a large saucepan and melt the butter over medium heat. Toss in the onions, garlic, carrots, and celery. Give them a good stir, letting them sauté for about 5 minutes until they're nice and tender.

Next, sprinkle in the flour. Stir it around for a couple of minutes to make a roux, which will thicken our sauce. Slowly whisk in the chicken broth, milk, and heavy cream. Keep stirring until the mixture thickens up nicely.

Now, time to add in the filling. Mix in the shredded chicken, peas, thyme, rosemary, sage, salt, and pepper. Combine everything well, ensuring that the chicken and veggies are evenly coated in the creamy sauce.

Take out your pie dish and line it with one of the pie crusts. Pour in the chicken mixture, spreading it out evenly. Cover it with the second crust, pressing the edges to seal. Cut a few slits on top so steam can escape, then brush the crust with the beaten egg for a beautiful golden finish.

Pop it into the oven and bake for 30-35 minutes. You’ll know it’s ready when the crust turns a lovely golden brown. Let it cool for about 10 minutes before serving, so the filling can set properly.

Why You'll Love This Recipe

  • Packs a punch of flavor with aromatic herbs.
  • Uses simple ingredients you likely already have.
  • Perfectly customizable to suit your taste.
  • Great make-ahead option for busy weeknights.

Ingredients

3 cups cooked chicken, shredded
2 cups chicken broth
1 cup whole milk
1/2 cup heavy cream
1/2 cup unsalted butter
1/2 cup all-purpose flour
1 cup frozen peas
1 cup diced carrots
1 cup chopped celery
1 small onion, diced
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp sage
1 double pie crust
1 egg, beaten for wash

Step-by-step Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large saucepan, melt the butter over medium heat. Add the onions, garlic, carrots, and celery; sauté until the vegetables are tender, about 5 minutes.
3. Stir in the flour, cooking for 1-2 minutes to form a roux.
4. Gradually whisk in the chicken broth, whole milk, and heavy cream, stirring constantly until the mixture thickens.
5. Add the shredded chicken, peas, thyme, rosemary, sage, salt, and pepper to the sauce; mix well to combine.
6. Line a pie dish with one of the pastry crusts, then pour the chicken mixture into the crust.
7. Cover with the second crust, sealing the edges and cutting several small slits in the top to allow steam to escape.
8. Brush the top crust with the beaten egg.
9. Bake for 30-35 minutes, or until the crust is golden brown.
10. Let the pie cool for 10 minutes before serving.

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