Pin It 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 has always been a favorite in my family especially during the colder months when a warm hearty meal is just what we need.
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
- Preheat Oven:
- Preheat oven to 400°F (200°C).
- Sauté Vegetables:
- Heat olive oil in a large skillet over medium heat. Add the onion carrots and celery sauté for 6 to 8 minutes until softened.
- Add Garlic and Chicken:
- Add garlic and cook for 1 minute. Stir in chicken salt and pepper cook until chicken is lightly browned about 5 minutes.
- Coat with Flour:
- Sprinkle flour over the mixture stirring to coat. Cook for 2 minutes.
- Add Liquids and Herbs:
- Gradually pour in chicken broth and milk stirring constantly. Add bay leaves thyme and rosemary. Bring to a simmer cook for 8 to 10 minutes until thickened. Remove from heat and stir in peas and parsley. Discard bay leaves.
- Prepare Filling:
- Pour filling into a 9-inch (23 cm) deep-dish pie dish or oven-proof skillet. Let cool slightly.
- Make Crust Dough:
- 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.
- Add Water:
- 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.
- Roll Out Dough:
- 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.
- Egg Wash:
- Beat egg with 1 tablespoon water brush over crust.
- Bake:
- Bake for 35 to 40 minutes until golden brown. Let rest 10 minutes before serving.
Pin It My family especially loves the way the flaky crust contrasts with the rich filling making for many treasured meal times.
Required Tools
Large skillet Mixing bowls Rolling pin Pastry cutter (or fork) 9-inch pie dish or oven-proof skillet Pastry brush
Allergen Information
Contains Wheat (gluten) Milk Egg May contain Celery Always check ingredient labels for hidden allergens.
Nutritional Information
Calories 505 Total Fat 27 g Carbohydrates 39 g Protein 27 g per serving
Pin It This pot pie brings warmth and comfort to any table and is sure to become a family favorite.
Recipe Questions & Answers
- → What herbs enhance the flavor in this dish?
Bay leaves, fresh thyme, and rosemary provide aromatic and savory notes that deepen the overall flavor profile.
- → Can the chicken be substituted with other proteins?
Yes, turkey can be a great alternative, or for a vegetarian option, mushrooms with vegetable broth work well.
- → How do I achieve a flaky crust?
Use cold unsalted butter cut into the flour mixture and add ice-cold water gradually, handling the dough minimally before chilling it.
- → What vegetables are included in the filling?
Yellow onion, carrots, celery, garlic, peas, and fresh parsley create a rich and textured vegetable base.
- → Is there a way to add extra depth to the filling?
Adding diced potatoes enhances the heartiness and texture of the filling without overpowering the delicate herb flavors.
- → What is the best way to serve this dish?
Let it rest for 10 minutes after baking to allow the filling to set, then serve warm with a crisp white wine like Sauvignon Blanc.