Savory Herbed Chicken Pot Pie

🕒 Prep: 20 min
🔥 Cook: 35 min
🍽 Serves: 6
★★★★★
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If you're looking for comfort food that warms the soul and fills the belly, this Savory Herbed Chicken Pot Pie is your go-to recipe. With a flaky puff pastry crust enveloping a creamy, herbed chicken filling, it's the perfect dish for family dinners or cozy gatherings.

Ingredients for Savory Herbed Chicken Pot Pie

Chicken breast provides lean protein and is the heart of the dish, absorbing the flavors of herbs and spices beautifully.

Olive oil is used for browning the chicken, adding a touch of healthy fat and flavor.

Carrots, peas, and potatoes add a variety of textures and nutrients, creating a hearty and filling pie.

Onions and garlic form the aromatic base, enhancing the depth of flavor.

Butter and flour create a roux that thickens the sauce, making it rich and velvety.

Chicken broth and heavy cream provide the liquid backbone and creaminess to the filling.

Dried thyme and dried rosemary bring classic herby notes that complement the chicken perfectly.

Puff pastry offers a crispy, buttery top that contrasts the creamy filling, making every bite delightful.

Tips & Tricks

  • For extra flavor, add a splash of white wine to the sauce before adding the chicken broth.
  • If you're short on time, rotisserie chicken can be a quick substitute.
  • Make sure your puff pastry is cold when you work with it; it puffs up better that way.

Serving Suggestions

This pot pie is a meal on its own, but if you’re feeding a crowd, consider pairing it with a simple green salad or a side of roasted vegetables. A crisp, chilled white wine like a Sauvignon Blanc also complements the herby flavors beautifully.

Frequently Asked Questions

Can I make this pot pie ahead of time?
Absolutely! You can prepare the filling and store it in the refrigerator for up to two days. Assemble and bake it just before serving for best results.
Can I freeze leftovers?
Yes, you can freeze leftover pot pie. Just make sure it's cooled completely before wrapping it tightly and freezing. Reheat it in the oven for best texture.
What can I use instead of puff pastry?
A homemade or store-bought pie crust works well, or try biscuit dough for a different texture.

Savory Herbed Chicken Pot Pie Recipe Walkthrough

Start by preheating your oven to 400°F (204°C). This gives you a nice, hot oven ready to bake that pie to golden perfection.

In a large skillet over medium heat, pour in the olive oil. Add the cubed chicken and cook until it's browned on all sides. Once the chicken is done, remove it from the skillet and set it aside for later.

In the same skillet, melt the butter. Toss in the onions and sauté them until they become translucent. This should take about 2-3 minutes.

Next, add the garlic, carrots, peas, and potatoes. Let these cook for about 5 minutes, stirring occasionally, so they start to soften.

Sprinkle the flour over your veggie mix and stir it in well. This is going to help thicken our sauce later.

Gradually pour in the chicken broth and heavy cream, stirring constantly. This way, you’ll avoid any lumps, and the sauce will start to thicken up nicely.

Return the chicken to the skillet and season with thyme, rosemary, salt, and pepper. Stir everything together until the chicken and veggies are evenly coated in the creamy sauce.

Roll out the puff pastry sheets. Line a pie dish with one sheet, pressing it into the edges. Pour the chicken mixture into the dish, spreading it out evenly.

Cover the pie with the second puff pastry sheet. Seal the edges by pressing them together, and brush the top with the beaten egg to give it a glossy finish. Don’t forget to cut a few slits in the top to let steam escape.

Bake for 30-35 minutes, or until the pastry turns a beautiful golden brown. Let the pie cool for a few minutes before serving.

Why You'll Love This Recipe

  • Rich and creamy filling with a delightful blend of herbs.
  • Easy to prepare, yet impressive enough for guests.
  • A complete meal in one dish without needing side dishes.
  • Perfect for using up leftover chicken or veggies.

Ingredients

2 lbs chicken breast, cubed
1 tbsp olive oil
1 cup diced carrots
1 cup peas
1 cup diced potatoes
1/2 cup chopped onions
2 cloves garlic, minced
3 tbsp butter
3 tbsp all-purpose flour
2 cups chicken broth
1 cup heavy cream
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
2 sheets puff pastry
1 beaten egg for brushing

Step-by-step Instructions

1. Preheat the oven to 400°F (204°C).
2. In a large skillet, heat olive oil over medium heat. Add chicken and cook until browned. Remove and set aside.
3. In the same skillet, add butter and onions, sauté until onions are translucent.
4. Stir in garlic, carrots, peas, and potatoes, and cook for 5 minutes.
5. Sprinkle flour over the vegetables and stir well.
6. Gradually add chicken broth and heavy cream, stirring constantly until thickened.
7. Return chicken to the skillet, add thyme, rosemary, salt, and pepper. Mix well.
8. Roll out puff pastry sheets and line a pie dish with one sheet.
9. Pour the chicken mixture into the pie dish and cover with the second pastry sheet, sealing the edges.
10. Brush the top with beaten egg and make a few slits to allow steam to escape.
11. Bake for 30-35 minutes or until the pastry is golden brown.

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