Entrees
Herby Chicken Pot Pie
A classic and comforting chicken pot pie with a creamy filling of tender chicken, veggies, and fresh herbs, all baked in a flaky, golden Pillsbury pie crust. Perfect for a cozy family dinner!
Prep
20 minutes
Cook
40 minutes
Total
1 hour
Serves
6
people
Author
Cody Landry
This classic chicken pot pie recipe is a comforting, homemade dish featuring a creamy, savory filling of tender chicken, carrots, celery, peas, and aromatic herbs, all enveloped in a flaky Pillsbury pie crust. The rich and buttery crust complements the hearty filling, making it a perfect meal to enjoy on a cozy evening. With its golden, crisp top and flavorful filling, this chicken pot pie is sure to become a family favorite.
What to Serve with Chicken Pot Pie
- Green Salad: A fresh, crisp salad with a light vinaigrette helps balance the richness of the pot pie.
- Roasted Vegetables: Serve roasted broccoli, Brussels sprouts, or green beans for an extra serving of veggies.
- Mashed Potatoes: For an even heartier meal, pair your pot pie with creamy mashed potatoes.
- Bread Rolls or Biscuits: Warm, flaky rolls or biscuits make a great addition for soaking up any extra filling.
- Cranberry Sauce: For a hint of sweetness, serve with a spoonful of cranberry sauce on the side.
Substitutions and Additions
Substitutions:
- Protein: Swap the chicken with turkey or even cooked ham.
- Dairy: Use whole milk or a dairy-free alternative (like coconut milk or almond milk) in place of heavy cream if you want a lighter option.
- Vegetables: Feel free to replace or add veggies such as corn, green beans, mushrooms, or potatoes for more variety.
Additions:
- Cheese: Mix in 1/2 cup of shredded cheddar or Parmesan cheese to the filling for an extra layer of flavor.
- Herbs: Add fresh parsley, sage, or tarragon for an added burst of freshness.
- Spices: For a bit of warmth, add a pinch of nutmeg, smoked paprika, or cayenne pepper to the sauce.
Ingredients
Directions
- In a large skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
- Add the minced garlic and cook for an additional 1 minute.
- Stir in the flour and cook for 1-2 minutes, stirring constantly to avoid burning.
- Add the minced thyme, rosemary, salt, and black pepper. Gradually pour in the chicken broth, stirring continuously to prevent lumps. Stir in the heavy cream, shredded chicken, and frozen peas.
- Bring to a simmer and cook for about 3-4 minutes until the mixture thickens.
- Preheat your oven to 375°F (190°C).
- Roll out one Pillsbury pie crust and fit it into a 9-inch pie dish, pressing it gently into the bottom and sides. Trim any excess crust around the edges.
- Pour the prepared chicken filling into the pie crust, spreading it out evenly.
- Roll out the second pie crust and place it over the filling. Trim the edges, then press the top and bottom crusts together to seal. Use a fork or your fingers to crimp the edges. It is recommended that you brush the top crust with an egg and milk mixture.
- Cut a few slits in the top crust to allow steam to escape during baking. Place foil around the edges of the crust so it does not burn.
- Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 35-40 minutes or until the crust is golden brown.
- Allow the pot pie to cool for 10 minutes before slicing and serving.