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Easy Herb Chicken Pot Pie Recipe

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A super easy Herb Chicken Pot Pie recipe that’s perfectly delicious made with turkey too. It’s beautiful and exceedingly delicious, especially cute made in individual portions. A classic comfort food… leveled up with fresh herbs and a few little extra hints and tricks!

Two Turkey Pot Pies with Herb Crusted Pastry on a Metal Cooling Rack

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Whether you make a chicken pot pie or a turkey pot pie, this recipe is so simple, you’ll make it often!

Packed with fresh herbs, this simple dish is beloved comfort food that combines the coziness of bowl food with classic and traditional ingredients.

And so much better than a frozen, store-bought pot pie.

While we have several “pot pie” recipes at 31Daily, this Herb Turkey Pot Pie is special.

Perhaps it’s because I love to grow herbs.

Or maybe, simply because it’s fresh and delicious!

It just might be that I absolutely love adding fresh herbs to any recipe. And when you can embellish pastry with herbs, it changes the definition of classic comfort.

Turkey Pot Pie Recipe Filling in a Black Skillet

Ingredients

Vegetables:
Remember when I told you this was simple? You will need about 1/2 of a medium onion, two stalks of celery, and 1 cup of mixed frozen vegetables.

Fresh Herbs:
Chop finely fresh parsley, about 3 tablespoons, and 1 tablespoon of fresh thyme, plus more for decorating the pastry top. If you want to add any other herbs, pretty much anything except mint will work here. Be sure to chop woody herbs like sage and rosemary finely.

Protein:
You will need 3 cups of cooked chicken or turkey. This is a perfect leftover chicken recipe or something to make with Thanksgiving leftovers

Other Ingredients:
You will also need butter, 2 cups of chicken stock, salt, pepper, cornstarch, one egg, and a store-bought 9-inch pie crust.

Unbaked Turkey Pot Pie with Fresh Herbs rolling into pastry crusts.

Herbed Pastry Tops

To make the Herbed Pastry Tops, cut 4 circles from the pie crust measuring a little larger than the circumference of your baking dishes. Use the scraps as necessary to make 4 pastry tops.

To place fresh herbs on top of the pastry rounds and gently press into the crust lightly with a rolling pin. Place each round over the individual pies; brush with egg wash and bake!

You can, of course, use this method to decorate pretty much any savory pie.

Frequently Asked Questions

Can I make these chicken pot pies in advance?

Yes! You can make the filling ahead, and you can even assemble them if the filling is completely cool first and keep them in the fridge for up to 24 hours. Add the fresh herbs just before you plan on baking them.

Can I use puff pastry to top these herb chicken pot pies instead?

Of course, but keep in mind it will puff up so shortcrust might be best if you’ve made a very exact pattern with your herbs. I like to keep things a little rustic, but if you’re trying to copy something you’ve seen on Pinterest or Instagram, stick to regular pie crust.

Baked Herbed Turkey Pot Pies on a Metal Rack

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Two Turkey Pot Pies with Herb Crusted Pastry on a Metal Cooling Rack

Easy Herb Chicken Pot Pie

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

A super easy Herb Chicken Pot Pie recipe that's perfectly delicious made with chicken too. It's beautiful and exceedingly delicious. A classic comfort food... leveled up.

Ingredients

  • 1 tablespoon butter
  • 1/2 onion, chopped (about 1/3 cup)
  • 3 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 stalks celery, chopped
  • 1 cup frozen mixed vegetables
  • 2 cups chicken stock
  • 1/2 teaspoon salt and freshly ground black pepper
  • 3 cups cooked chicken (or turkey)
  • 2 1/2 tablespoons cornstarch
  • 1/4 cup water
  • 1 9-inch store-bought pie crust
  • 1 egg, beaten

Instructions

  1. Preheat the oven to 400°F.
  2. In a large nonstick skillet, melt the butter. Then add the onion and fresh herbs of parsley and thyme; cook until the onion is softened; 2 to 3 minutes. Add the celery and continue cooking for 2 minutes more, or until it is softening.
  3. Add the frozen vegetables, chicken stock, and salt and pepper. Bring to a boil, then reduce the heat to maintain a simmer and cook for 5 minutes. Add the chicken or turkey.
  4. While the pot pie filling is cooking, combine 1/4 cup of water with the cornstarch and stir to dissolve. Stir the cornstarch into the filling mixture and cook until thickened. Remove from the heat and portion into 4 individual baking dishes. Set aside to cool while making the pastry.
  5. Pastry: Cut 4 circles from the pie crust measuring a little larger than the baking dishes. Use the scraps as necessary to make 4 pastry tops. Optional: Place fresh herbs on top of the pastry rounds and gently press into the crust lightly with a rolling pin. Place each round over the individual pies; brush with egg wash.
  6. Bake for 35 minutes or until the crust is golden brown.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 533Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 168mgSodium: 680mgCarbohydrates: 39gFiber: 4gSugar: 6gProtein: 38g

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