There’s something magical about a warm, flaky pot pie straight out of the oven, isn’t there? This Easy Herbed Chicken Pot Pie has quickly become my go-to comfort recipe, especially on chilly evenings or when I want to impress guests without too much fuss. The buttery crust, creamy filling, and aromatic herbs make it a dish that feels like a hug in every bite. 🥧
Let me share how I stumbled upon this recipe: One snowy afternoon, I found myself craving something warm and nostalgic but with a fresh, flavorful twist. A quick raid of my pantry and fridge led to the birth of this herbed chicken pot pie. It’s been a family favorite ever since!
Why You’ll Love This Recipe
- Quick and easy: No need for fancy tools or hours in the kitchen.
- Comforting: Perfect for cozy dinners or family gatherings.
- Customizable: Swap out veggies or herbs for what you have on hand.
- Beautifully pin-worthy: That golden crust is sure to catch some attention on Pinterest. 📸
Ingredients
Here’s everything you’ll need to make this delicious herbed chicken pot pie:
- 2 cups cooked, shredded chicken (rotisserie chicken works great!)
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 tsp dried thyme (or fresh thyme for an extra fragrant touch)
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1 pre-made pie crust (or make your own if you’re feeling ambitious!)
Substitution Tips: You can use turkey instead of chicken or swap out the mixed veggies for individual favorites like broccoli or green beans. Gluten-free? Use a GF pie crust and flour alternative.
Step-by-Step Instructions
1. Prep Your Filling
In a large skillet, melt the butter over medium heat. Stir in the flour until smooth, creating a roux. Gradually whisk in the chicken broth and milk, cooking until the mixture thickens. Add thyme, rosemary, salt, and pepper, then stir in the chicken and vegetables. Remove from heat.
2. Assemble Your Pot Pie
Preheat your oven to 375°F (190°C). Roll out your pie crust and place it in a pie dish. Pour the chicken mixture into the dish and cover with the second crust. Seal the edges and cut a few slits in the top to allow steam to escape.
3. Bake to Perfection
Bake your pot pie for 35-40 minutes, or until the crust is golden brown and flaky. Let it cool slightly before serving for the best texture.
Pro Tips and Variations
- Egg Wash: Brush the top crust with a beaten egg for an extra golden finish.
- Mini Pot Pies: Divide the filling into ramekins and top with smaller crusts for individual servings.
- Seasonal Twist: Add diced sweet potatoes or squash in the fall for a cozy seasonal variation.
Serving and Storage Suggestions
Serve your herbed chicken pot pie alongside a simple side salad or steamed green beans for a balanced meal. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, pop it in a 350°F oven for 10-15 minutes to revive that flaky crust.
Pinterest-Worthy Tips
Want your pot pie to steal the show on Pinterest? Here’s how:
- Lighting: Photograph your pie near a window for natural light and a warm, inviting glow.
- Props: Use rustic dishware, fresh herbs, and a linen napkin for a cozy aesthetic.
- Angles: A top-down shot of the golden crust or a slice revealing the creamy filling is irresistible.
Don’t forget to pin this recipe and share it with your followers! Whether it’s for a weeknight dinner or a special occasion, this Easy Herbed Chicken Pot Pie is bound to become a favorite in your kitchen. Happy cooking! 😊
FAQs
Can I make this pot pie ahead of time?
Absolutely! You can prepare the filling and refrigerate it for up to 24 hours. Assemble and bake just before serving.
Can I freeze this pot pie?
Yes, you can freeze the unbaked pot pie for up to 2 months. Wrap it tightly in plastic wrap and foil. Bake directly from frozen, adding 10-15 minutes to the baking time.
What are some other herb combinations I can use?
If you want to change things up, try sage and parsley or dill and chives for a different flavor profile.