Chicken Pot Pie With Herb Crust Recipe

Recipe By Slurrp

This chicken pot pie with herb crust is a comforting and delicious dish that is perfect for a cozy dinner. The creamy chicken and vegetable filling is encased in a flaky and flavorful herb crust, making every bite a delight. The combination of tender chicken, mixed vegetables, and a creamy sauce creates a hearty and satisfying meal. The herb crust adds an extra layer of flavor and texture, making this pot pie a standout dish. Serve it hot and enjoy the comforting flavors of this classic recipe.

4.8
17 Rating -
Rate
Non Vegdiet
55minstotal
55m.total
Chicken Pot Pie With Herb Crust
plan
Bookmark

ingredients serve

Ingredients for Chicken Pot Pie With Herb Crust Recipe

  • as needed For The Filling
  • 1/4 tablespoon Butter
  • 0.13 Onion, Diced
  • 1/4 Carrots, Diced
  • 1/4 Celery Stalks, Diced
  • 0.03 cup All Purpose Flour
  • 0.13 cup Chicken Broth
  • 0.13 cup Milk
  • 1/4 cup Cooked Chicken, Diced
  • 0.13 cup Frozen Peas
  • 0.13 teaspoon Dried Thyme
  • As required Salt And Pepper To Taste
  • as required For The Herb Crust
  • 1/4 cup All Purpose Flour
  • 0.13 teaspoon Salt
  • 0.13 teaspoon Dried Herbs
  • 0.09 cup Cold Butter, Cut Into Small Cubes
  • 0.03 cup Cold Water

Directions: Chicken Pot Pie With Herb Crust Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400掳F (200掳C) and grease a pie dish.
  • STEP 2.In a large skillet, melt butter over medium heat. Add onions, carrots, and celery, and cook until softened.
  • STEP 3.Add flour to the skillet and cook for 1-2 minutes, stirring constantly.
  • STEP 4.Gradually whisk in chicken broth and milk until smooth. Cook until the mixture thickens.
  • STEP 5.Stir in cooked chicken, frozen peas, thyme, salt, and pepper. Cook for another 2-3 minutes.
  • STEP 6.Pour the chicken mixture into the prepared pie dish.
  • STEP 7.In a mixing bowl, combine flour, salt, and dried herbs. Cut in cold butter until the mixture resembles coarse crumbs.
  • STEP 8.Gradually add cold water and mix until the dough comes together.
  • STEP 9.Roll out the dough on a floured surface and place it over the chicken mixture in the pie dish.
  • STEP 10.Trim and crimp the edges of the crust. Cut a few slits on the top to allow steam to escape.
  • STEP 11.Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
  • STEP 12.Allow the pot pie to cool for a few minutes before serving. Serve hot and enjoy!

Cooking Tips

  • You can use leftover cooked chicken or rotisserie chicken for this recipe.
  • Feel free to add other vegetables like corn or green beans to the filling.
  • Make sure to let the pot pie cool slightly before serving to avoid burning your mouth.

Storage and Serving

  • Leftover chicken pot pie can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the pie in a preheated oven at 350掳F (175掳C) for about 15-20 minutes, or until heated through.
  • Serve the chicken pot pie with a side of salad or steamed vegetables for a complete meal.
Nutrition
value
202
calories per serving
14 g Fat15 g Protein4 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    14g
  • Protein
    15g
  • Carbs
    4g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    4g
  • Protein
    15g
  • Fiber
    < 1g

Fats

  • Fat
    14g

Vitamins & Minerals

  • Calcium
    79mg
  • Iron
    1mg
  • Vitamin A
    5mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    12mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    23mg
  • Manganese
    < 1mg
  • Phosphorus
    182mg
  • Selenium
    15mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp