This Herbed Chicken Pot Pie is the perfect recipe for transitioning into the spring season. This homemade pie is loaded with fresh seasonal herbs, chicken and vegetables. This recipe is made even easier with a few shortcuts, so you can enjoy this recipe any day of the week!
Recipe and photos by Melissa from (@seasonserveblog).
A Spring-Inspired Pot Pie
Unlike a traditional chicken pot pie containing carrots, mushrooms and celery, this Herbed Chicken Pot Pie switches things up to use some fresh spring vegetables. Green peas are one of the best signs that spring has arrived, and they are the main star in this chicken pot pie.
The delicate flavour of the peas is complimented with leeks, as well as shallots and potatoes that are available year-round on Vancouver Island.
Fresh & Seasonal Herbs
In addition to fresh green peas, herbs also mark the start of the spring season. This Herbed Chicken Pot Pie celebrates almost all of the popular herbs now available including parsley, basil, thyme, chives, and rosemary.
While this may seem like a lot of herbs, fresh herbs have a much lighter flavour than dried herbs and do not overpower all the other ingredients in this recipe. The correct proportion of herbs is also key to a delicious pot pie, with less amounts of powerful herbs like rosemary and thyme, and more light herbs such as parsley, basil and chives.
Quick Shortcuts to Make Life Easier
As opposed to cooking an entire chicken yourself, keep things simple by picking up a rotisserie chicken from your favourite local grocery store. It is so simple to remove the meat and cut it into cubes to add to the pot pie filling. This reduces the preparation time on this recipe immensely.
Another great shortcut is to use your favourite store-bought puff pastry to top off this Herbed Chicken Pot Pie. You still get that flaky and buttery crispness without having to make your own pastry crust!
Herbed Chicken Pot Pie Recipe
Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 1 hour 5 minutes
For the Filling:
- 2 large Yukon gold potatoes, peeled and cubed
- Water, for boiling
- 3 tablespoons olive oil
- 3 tablespoons butter
- ½ cup leeks, thinly sliced, white parts only
- ½ cup shallots, thinly sliced
- 2 garlic cloves, finely chopped
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 teaspoons cornstarch
- 1 ½ cups low-sodium chicken stock
- 1 cup green peas
- 3 cups chicken meat, white and dark, cooked and cubed (roast your own or use a store-bought rotisserie chicken)
- ¼ cup Italian parsley, finely chopped
- ¼ cup Italian basil, finely chopped
- 3 tablespoons fresh chives, finely chopped
- 2 teaspoons fresh thyme, leaves removed from stems, finely chopped
- 1 teaspoon fresh rosemary, leaves removed from stems, finely chopped
- ¼ cup whipping cream (optional)
For the Crust & Egg Wash:
- 1 sheet puff pastry, thawed
- 1 egg, beaten
- 1 tablespoon whipping cream
For the Filling:
- Begin by cooking the potatoes. Add the cubed potatoes to a large pot filled with water. Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 15 minutes, or until the potatoes are fully cooked. Drain the potatoes and set them aside for now.
- Combine the cornstarch and chicken stock in a separate bowl. Mix to dissolve the cornstarch and set aside for now.
- Heat the olive oil and butter in a large pot over medium-high heat. Once hot, add the leeks and shallots and cook for 2-3 minutes, or until softened. Next, add the garlic, salt, pepper and cook for another 30 seconds.
- Add the chicken to the pot, followed by the potatoes and the chicken stock/cornstarch mixture. Stir everything to combine. At this point, the filling should become a thick gravy consistency. Simmer for 5 minutes to let the flavours come together.
- Remove the pot from the heat and add the peas, herbs, and whipping cream. Mix everything to combine and set aside to cool.
- Preheat the oven to 400 degrees F.
- Lightly butter the inside of an 8×8 inch baking dish to avoid the filling from sticking to the dish. Fill the buttered baking dish with the chicken filling.
- Roll the puff pastry into an 8×8 inch square (or large enough to cover your baking dish) and place over the top of the filling. Gently press the sides of the pastry onto the sides of the baking dish to seal the edges.
- In a small bowl, combine the egg and whipping cream. Use a pastry brush to brush the egg wash across the top of the puff pastry.
- Use a sharp knife to cut some slits into the top of the puff pastry.
- Bake in the oven for 20-25 minutes, or until the pastry is a light golden-brown colour and is crispy. Let cool for 5 minutes before serving. Enjoy!