Savory Herb Chicken Pot Pie

🕒 Prep: 30 min
🔥 Cook: 40 min
🍽 Serves: 6
★★★★★
1 Review

Savory Herb Chicken Pot Pie is the ultimate comfort food, blending tender chicken with a medley of vegetables in a rich, creamy sauce, all topped with a golden, flaky puff pastry. Perfect for a cozy dinner, this dish combines rustic flavors with a hint of elegance.

Ingredients for Savory Herb Chicken Pot Pie

The star of the show is the chicken thighs, which are juicy and flavorful, providing the perfect protein base. Carrots, peas, potatoes, celery, and onions create a classic vegetable medley, offering both nutrition and taste. The chicken broth forms the backbone of the sauce, while heavy cream adds richness. Butter and flour are used to make a roux, ensuring a thick and creamy filling. Salt, black pepper, thyme, and rosemary enhance the flavors with a savory, aromatic touch. Finally, puff pastry provides a light and flaky crust that encases the filling beautifully.

Tips & Tricks

  • If your puff pastry is too cold, it might crack when you roll it out. Let it sit at room temperature for a few minutes first.
  • For a richer flavor, you can use a mix of fresh herbs instead of dried ones.
  • Use a fork to poke a few holes in the pastry before baking to allow steam to escape.

Serving Suggestions

This pot pie pairs beautifully with a fresh green salad or some steamed broccoli on the side. For a heartier meal, serve it alongside mashed potatoes or roasted vegetables.

Frequently Asked Questions

Can I use chicken breast instead of thighs?
Yes, but thighs tend to remain juicier and more flavorful during cooking.
Can I make this ahead of time?
You can prepare the filling in advance and refrigerate it. Just add the pastry and bake when you're ready to serve.
What if I don't have puff pastry?
You can substitute with pie crust or even biscuit dough for a different texture.

Savory Herb Chicken Pot Pie Recipe Walkthrough

First, get your oven preheating to 400°F (200°C). This way, it'll be ready just in time for baking. Now, take a large pot and melt the butter over medium heat. Add the onions, carrots, celery, and potatoes and sauté them until they're nice and tender. This usually takes about 8-10 minutes.

Next, sprinkle in the flour and stir continuously for about 2 minutes to make a roux. This is what will thicken up your filling. Gradually pour in the chicken broth, whisking as you go to prevent any lumps. Bring it all to a simmer and watch it thicken up, which should take another 5-7 minutes.

Once it's thickened, stir in the heavy cream, salt, black pepper, thyme, and rosemary. Add the chicken and peas, and let them cook for another 5 minutes, just enough to heat the chicken through and blend the flavors.

Pour the filling into a baking dish. Roll out your puff pastry sheets and drape them over the top, crimping the edges to seal the deal. Brush the top with a beaten egg for that beautifully golden finish.

Pop it in the oven and bake for 35-40 minutes. When the crust is golden brown and the filling is bubbling slightly at the edges, you know it's ready. Let it cool for about 10 minutes before you dig in; this helps the filling set up a bit.

Why You'll Love This Recipe

  • Rich, creamy filling that's satisfying and heartwarming.
  • A flaky, buttery pastry crust that adds the perfect texture.
  • Easy to make with straightforward steps, even for beginners.
  • Customizable with your favorite herbs and vegetables.

Ingredients

2 lbs boneless, skinless chicken thighs
1 cup diced carrots
1 cup frozen peas
1 cup diced potatoes
1/2 cup chopped celery
1/2 cup chopped onions
3 cups chicken broth
1 cup heavy cream
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1 tsp dried rosemary
1 egg (beaten for egg wash)
2 sheets puff pastry

Step-by-step Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large pot, melt butter over medium heat and sauté onions, carrots, celery, and potatoes until tender.
3. Add flour and stir continuously for 2 minutes to form a roux.
4. Gradually whisk in chicken broth and bring to a simmer until thickened.
5. Stir in heavy cream, salt, pepper, thyme, and rosemary.
6. Add chicken and peas, cooking for another 5 minutes.
7. Transfer the filling into a baking dish.
8. Roll out puff pastry sheets and place over the filling, crimping edges to seal.
9. Brush the top with beaten egg.
10. Bake for 35-40 minutes until the crust is golden brown.
11. Let it cool for 10 minutes before serving.

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