Herb Crust Chicken Pot Pie

Indulge in the ultimate comfort food with this irresistible Herb Crust Chicken Pot Pie, featuring a flaky, golden crust infused with aromatic dried basil and parsley. Packed with tender, shredded chicken, vibrant peas, and a medley of sautéed vegetables—including carrots, celery, and onions—this hearty filling is simmered in a rich, creamy sauce seasoned with thyme and rosemary. The buttery crust perfectly encases the savory filling, creating a harmonious balance of textures and flavors. Ready in just over an hour, this family-friendly recipe is perfect for cozy weeknight dinners or special occasions. Serve it hot for a satisfying meal that will have everyone coming back for seconds.

Nutriscore Rating: 66/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 6 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 stalks celery stalks, diced
• 1 cup frozen peas
• 0.33 cup all-purpose flour
• 2 cups chicken broth
• 0.5 cup whole milk
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 0.5 teaspoon dried rosemary
• 2 tablespoons fresh parsley, chopped
• 2 pieces refrigerated pie crusts
• 1 large egg, beaten
• 1 teaspoon crushed dried basil (for herb crust)
• 1 teaspoon crushed dried parsley (for herb crust)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Season the chicken breasts with salt and pepper. Cook the chicken in a skillet over medium heat until fully cooked, about 6-8 minutes per side. Remove from skillet, shred the chicken, and set aside.

Step 3

In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.

Step 4

Stir in the all-purpose flour, mixing well to coat the vegetables. Cook for 1-2 minutes to eliminate the raw flour taste.

Step 5

Gradually add the chicken broth and whole milk, whisking constantly to create a smooth sauce.

Step 6

Stir in the shredded chicken, peas, salt, pepper, thyme, and rosemary. Simmer for 5-7 minutes until the mixture thickens. Remove from heat and stir in the chopped fresh parsley.

Step 7

Roll out the refrigerated pie crusts. Line a 9-inch pie dish with one crust and press it into place. Pour the chicken filling into the pie dish, spreading it evenly.

Step 8

Place the second pie crust on top, pressing the edges to seal. Trim any excess crust if needed.

Step 9

Mix the beaten egg with 1 tablespoon of water and brush it over the top crust.

Step 10

In a small bowl, combine the crushed dried basil and parsley. Sprinkle this herb mixture over the brushed crust to add extra flavor.

Step 11

Cut 3-4 small slits in the top crust to allow steam to escape.

Step 12

Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.

Step 13

Let the pot pie rest for 10 minutes before serving. Slice and enjoy!

Nutrition Facts

Serving size	2041.7 grams (2041.7g)

Amount per serving	% Daily Value*
Calories	3571

Total Fat 215.50g	276%
Saturated Fat 89.60g	448%
Polyunsaturated Fat 0.10g
Cholesterol 681mg	227%
Sodium 5842mg	254%
Total Carbohydrate 272.50g	99%
Dietary Fiber 26.40g	94%
Total Sugars 37.20g
Protein 161.70g	323%

Vitamin D 97IU	486%
Calcium 519mg	40%
Iron 18mg	102%
Potassium 3178mg	68%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.8%

Protein: 17.6%

Carbs: 29.6%