Herb-Infused Chicken Pot Pie with Golden Sage Crust

Recipe Collection: Dinner

Herb-Infused Chicken Pot Pie with Golden Sage Crust warms up your dinner table with a comforting American classic that’s perfect for non-vegetarians. This dish features a flaky, golden crust infused with sage, enveloping tender chicken and vibrant vegetables in a rich filling. Ideal for family gatherings or cozy nights in, this pot pie is versatile enough to be served with a side salad or crusty bread.

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Overview

This elevated Chicken Pot Pie is a comforting classic with a gourmet twist. Featuring a flaky, golden sage-infused crust and a rich, creamy filling of tender chicken and vibrant vegetables, this dish is perfect for a cozy family dinner. The addition of fresh herbs enhances the flavor profile, making it a guaranteed 5-star meal.

Diet Type

Non-Vegetarian

Allergies

Gluten, Dairy

Cuisine

American

Serving Size: 4

Cooking Time: 55 minutes

Ingredients

• 1 Cup all-purpose flour
• 2 Teaspoons (tsp) baking powder
• 0.5 Teaspoons (tsp) sage, ground
• 0.25 Teaspoons (tsp) salt
• 2 Tablespoons (tbsp) unsalted butter, cubed
• 0.33 Cup nonfat milk, chilled
• 1 Cup yellow onion, minced
• 2 Whole garlic cloves, minced
• 1 Cup chicken broth
• 1.5 Cups potatoes, peeled
• 1.5 Cups carrots, minced
• 1 Cup mixed vegetables, thawed
• 10.75 Ounces (oz) can reduced-fat cream of chicken soup
• 1.5 Tablespoons (tbsp) all-purpose flour
• 2 Cups chicken breast meat, cubed
• 2 Tablespoons (tbsp) parsley, minced
• 0.5 Teaspoons (tsp) basil, dried
• 0.5 Teaspoons (tsp) thyme, dried
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste

Steps

1. Preheat your oven to 400 degrees F (200 degrees C).
2. In a mixing bowl, combine 1 cup of flour, baking powder, ground sage, and 0.25 teaspoons of salt. Cut in the chilled butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in the cold milk until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 15 minutes.
3. In a large nonstick skillet, heat a small amount of olive oil over medium heat. Sauté the minced onions and garlic until they are soft and fragrant, about 5 minutes. Add the chicken broth, potatoes, carrots, and mixed vegetables. Simmer partially covered for 12 minutes, ensuring the potatoes are slightly undercooked.
4. In a small bowl, whisk together the cream of chicken soup and 1.5 tablespoons of flour until smooth. Add this mixture to the skillet with the vegetables. Stir in the cooked chicken, minced parsley, dried basil, dried thyme, and season with salt and pepper to taste. Transfer the mixture to a 2-quart casserole dish.
5. On a lightly floured surface, roll out the chilled dough to fit the top of the casserole dish. Carefully lay the dough over the filling, trimming any excess. Prick the dough several times with a fork to allow steam to escape.
6. Place the casserole dish in the preheated oven and bake for 25 minutes, or until the crust is golden brown and the filling is bubbling. Allow the pot pie to rest for 5 minutes before serving.

Enjoy this comforting and flavorful Chicken Pot Pie, perfect for any occasion!