Boscoe Cooks Herb Crusted Chicken Pot Pie
Warm, comforting, and bursting with classic flavors, Boscoe Cooks Herb Crusted Chicken Pot Pie is the ultimate homemade comfort food. This savory dish combines tender, shredded chicken, a medley of vibrant vegetables, and a creamy, herb-infused sauce, all encased in a buttery, flaky pie crust. Fresh thyme, rosemary, parsley, and a sprinkle of dried oregano elevate the filling, adding a fragrant depth that makes each bite unforgettable. With golden, oven-baked perfection and a crisp, herb-brushed top crust, this hearty pot pie is perfect for family dinners or cozy evenings. Ready in just over an hour, it serves six generously and brings a wholesome balance of rustic charm and gourmet flavor to your table.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 1 large Yellow onion, diced
- 1 cup Carrot, diced
- 1 cup Celery, diced
- 1 cup Frozen peas
- 1 third cup All-purpose flour
- 2 cups Chicken broth
- 1 half cup Heavy cream
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Rosemary, chopped
- 2 tablespoons Parsley, chopped
- 2 sheets Refrigerated pie crusts
- 1 piece Egg, beaten
- 1 teaspoon Dried oregano
Instructions
Preheat the oven to 400°F (200°C).
Season the chicken breasts with 1 teaspoon salt and 0.5 teaspoon black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken breasts for 5–7 minutes per side, or until fully cooked.
Remove the chicken from the skillet and let cool slightly, then shred or dice into bite-sized pieces. Set aside.
In the same skillet, heat 2 tablespoons of butter and the remaining olive oil. Add diced onion, carrot, and celery. Cook for 4–5 minutes until softened.
Stir in the flour, cooking for 1–2 minutes until it forms a paste.
Gradually whisk in the chicken broth and bring the mixture to a simmer. Allow to cook and thicken for 4 minutes, stirring frequently.
Add heavy cream, remaining salt, remaining pepper, thyme, rosemary, and parsley. Stir in the diced chicken and peas, then remove from heat.
Unroll one pie crust and place it into a 9-inch pie dish, gently pressing it into the bottom and sides.
Pour the prepared chicken and vegetable filling into the crust-lined pie dish.
Unroll the second pie crust and place it over the filling. Trim any excess crust and crimp the edges to seal.
Cut a few small slits into the top crust to allow steam to escape.
Brush the top of the crust with the beaten egg and sprinkle with dried oregano for added flavor.
Bake the pot pie in the preheated oven for 35–40 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pot pie cool for 10 minutes before serving.
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 960 mg | 42% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.4 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 526 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
