Herb Crust Chicken Pot Pie
Indulge in the ultimate comfort food with this irresistible Herb Crust Chicken Pot Pie, featuring a flaky, golden crust infused with aromatic dried basil and parsley. Packed with tender, shredded chicken, vibrant peas, and a medley of sautéed vegetables—including carrots, celery, and onions—this hearty filling is simmered in a rich, creamy sauce seasoned with thyme and rosemary. The buttery crust perfectly encases the savory filling, creating a harmonious balance of textures and flavors. Ready in just over an hour, this family-friendly recipe is perfect for cozy weeknight dinners or special occasions. Serve it hot for a satisfying meal that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 6 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 1 cup frozen peas
- 0.33 cup all-purpose flour
- 2 cups chicken broth
- 0.5 cup whole milk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 2 tablespoons fresh parsley, chopped
- 2 pieces refrigerated pie crusts
- 1 large egg, beaten
- 1 teaspoon crushed dried basil (for herb crust)
- 1 teaspoon crushed dried parsley (for herb crust)
Instructions
Preheat your oven to 400°F (200°C).
Season the chicken breasts with salt and pepper. Cook the chicken in a skillet over medium heat until fully cooked, about 6-8 minutes per side. Remove from skillet, shred the chicken, and set aside.
In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
Stir in the all-purpose flour, mixing well to coat the vegetables. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually add the chicken broth and whole milk, whisking constantly to create a smooth sauce.
Stir in the shredded chicken, peas, salt, pepper, thyme, and rosemary. Simmer for 5-7 minutes until the mixture thickens. Remove from heat and stir in the chopped fresh parsley.
Roll out the refrigerated pie crusts. Line a 9-inch pie dish with one crust and press it into place. Pour the chicken filling into the pie dish, spreading it evenly.
Place the second pie crust on top, pressing the edges to seal. Trim any excess crust if needed.
Mix the beaten egg with 1 tablespoon of water and brush it over the top crust.
In a small bowl, combine the crushed dried basil and parsley. Sprinkle this herb mixture over the brushed crust to add extra flavor.
Cut 3-4 small slits in the top crust to allow steam to escape.
Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pot pie rest for 10 minutes before serving. Slice and enjoy!
Nutrition Facts
Calories |
3571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.5 g | 276% | |
| Saturated Fat | 89.6 g | 448% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 681 mg | 227% | |
| Sodium | 5842 mg | 254% | |
| Total Carbohydrate | 272.5 g | 99% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 37.2 g | ||
| Protein | 161.7 g | 323% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 519 mg | 40% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3178 mg | 68% | |
*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.
