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!

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Prep

20 minutes

Cook

40 minutes

Total

1 hour

Serves

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.

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Ingredients

1/4 cup unsalted butter

1/3 cup diced onion

1 cup medium carrots, sliced

2 stalks celery, sliced

2 cloves garlic, minced

1/3 cup all-purpose flour

1 Tbsp minced fresh thyme

1 Tbsp minced fresh rosemary

1 teaspoon salt

1/2 teaspoon black pepper

1 3/4 cups chicken broth (made with 1 tsp Better Than Bouillon Roasted Chicken Base)

1/2 cup heavy cream

1 whole rotisserie chicken, shredded

1 cup frozen peas

2 Pillsbury pie crusts (or homemade)‍

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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.

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