Save to Pinterest A rustic, comforting chicken pot pie infused with aromatic bay leaf and fresh herbs, nestled beneath a golden, flaky pastry crust. Perfect for cozy dinners and family gatherings.
This recipe quickly became a family favorite on chilly evenings thanks to its rich flavors and satisfying texture.
Ingredients
- For the Filling: 2 tablespoons olive oil, 1 medium yellow onion diced, 2 carrots peeled and sliced, 2 celery stalks sliced, 3 garlic cloves minced, 1 ½ pounds boneless skinless chicken thighs or breasts cut into bite-sized pieces, 1 teaspoon salt, ½ teaspoon freshly ground black pepper, 2 bay leaves (laurel), 2 teaspoons fresh thyme leaves (or 1 teaspoon dried), 1 teaspoon fresh rosemary finely chopped (or ½ teaspoon dried), ¼ cup all-purpose flour, 1 cup low-sodium chicken broth, 1 cup whole milk, ¾ cup frozen peas, 2 tablespoons chopped fresh parsley
- For the Flaky Crust: 2 cups all-purpose flour, 1 teaspoon salt, ¾ cup cold unsalted butter cubed, 6 8 tablespoons ice water, 1 egg (for egg wash)
Instructions
- Step 1:
- Preheat oven to 400°F (200°C).
- Step 2:
- Heat olive oil in a large skillet over medium heat. Add the onion, carrots, and celery sauté for 6 8 minutes until softened.
- Step 3:
- Add garlic and cook for 1 minute. Stir in chicken, salt, and pepper cook until chicken is lightly browned about 5 minutes.
- Step 4:
- Sprinkle flour over the mixture stirring to coat. Cook for 2 minutes.
- Step 5:
- Gradually pour in chicken broth and milk stirring constantly. Add bay leaves, thyme, and rosemary. Bring to a simmer cook for 8 10 minutes until thickened. Remove from heat and stir in peas and parsley. Discard bay leaves.
- Step 6:
- Pour filling into a 9-inch (23 cm) deep-dish pie dish or oven-proof skillet. Let cool slightly.
- Step 7:
- For the crust: In a large bowl, whisk together flour and salt. Add cold butter and cut in with a pastry cutter or fingers until mixture resembles coarse crumbs.
- Step 8:
- Drizzle in ice water, 1 tablespoon at a time, mixing with a fork until dough just comes together. Form into a disk, wrap in plastic, and chill for 20 minutes.
- Step 9:
- Roll out dough on a floured surface to a circle slightly larger than your pie dish. Lay crust over filling, trim excess, and crimp edges to seal. Cut a few small slits for steam.
- Step 10:
- Beat egg with 1 tablespoon water brush over crust.
- Step 11:
- Bake for 35 40 minutes until golden brown. Let rest 10 minutes before serving.
Save to Pinterest This pie always brings the family together with its warm aroma and satisfying flavors.
Serving Suggestions
Pair with a crisp green salad or steamed vegetables for a balanced meal.
Variations
Try substituting chicken with turkey for a festive twist or use mushrooms and vegetable broth for a vegetarian version.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
Save to Pinterest This chicken pot pie combines classic flavors and flaky textures for a comforting meal your family will love.
Frequently Asked Questions
- → What herbs are used in the filling?
The filling features fresh bay leaves (laurel), thyme, and rosemary to infuse aromatic flavor throughout.
- → How is the flaky crust made?
The crust combines all-purpose flour and cold butter cut into coarse crumbs, then ice water is added slowly to form dough, chilled, rolled out, and baked to golden perfection.
- → Can the chicken be substituted?
Yes, turkey or mushrooms can replace chicken for alternative variations while maintaining the flavorful herb profile.
- → What vegetables complement the dish?
Onions, carrots, celery, peas, and garlic provide texture and sweetness, blending well with the savory herbs.
- → What is the best way to achieve a golden crust?
Brushing the crust with an egg wash before baking promotes a beautiful golden and shiny finish.