Chicken Pot Pie With Herbs

Chicken Pot Pie With Herbs
Chicken Pot Pie With Herbs. (Diana Rattray)
  • 65 mins
  • Prep: 20 mins,
  • Cook: 45 mins
  • Yield: 6 Servings
Ratings (5)

Fresh chives and parsley add flavor to this chicken pot pie. Use puff pastry, refrigerated pie pastry, or a homemade pastry to top this pot pie.

See Also
Chicken Pot Pie With Cheese Biscuit Topping
Instant Pot Chicken Pot Pie

What You'll Need

  • 1 1/2 cups diced potatoes
  • 1 cup diced carrots
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 1/2 cups boneless chicken breast halves, cubed
  • 1 cup diced celery
  • 1 cup chopped onion
  • 1 teaspoon Cajun seasoning
  • 3 tablespoons butter
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth, low sodium or unsalted
  • 1 tablespoon snipped chives, plus more for topping
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon dried leaf marjoram or thyme
  • 1/2 to 1 cup frozen peas, thawed
  • Kosher salt and freshly ground black pepper, to taste
  • 1 sheet puff pastry (1/2 package) or refrigerated pie crust (or 1 recipe homemade pie crust)
  • 1 egg whisked with 1 tablespoon water

How to Make It

  1. Grease a shallow 2 1/2 to 3-quart baking dish.
  2. Put potatoes and carrots in a medium saucepan; cover with water and add about 1/2 teaspoon of salt. Cover the pan and bring to a boil over medium heat. Reduce heat to low and cook for about 8 to 10 minutes, or just until tender. Drain and set aside.
  3. Heat the olive oil in a skillet or saute pan over medium heat. Saute the chicken pieces with the celery, onion, and Cajun seasoning. Cook, stirring until chicken is no longer pink. Transfer the chicken to a bowl and set aside.
  1. In the same saute pan or skillet, melt butter over medium-low heat. Add flour and cook, stirring, until well blended and bubbly, about 2 minutes. Stir in chicken broth and continue cooking, stirring, until thickened and simmering. Add the potatoes, carrots, and chicken mixture, along with chives, parsley, marjoram, and peas. Stir gently to blend. Taste and add salt and pepper, as needed.
  2. Heat oven to 350 F.
  3. Roll out pastry to fit your baking dish. Spoon chicken and vegetables into the prepared baking dish and fit the pastry over the filling. Brush gently with the egg mixture and cut several 1 to 2-inch slits in the top to let steam escape. 
  4. Snip more chives over the top of the crust.
  5. Bake for 25 to 30 minutes, or until golden brown and the filling is bubbly.

Expert Tip:

Roll the puff pastry out on a sheet of parchment or wax paper. Slide it onto a baking sheet and refrigerate it until you're ready to top the pie.