Everyone has that one recipe that they keep tucked in-between the pages of an old cookbook. The tried and true, sure to delight one, the one you don’t even need to look at to make because you know it by heart. For me, it is this recipe. This recipe is what I turn to when I need to have a recovery day in the kitchen (because it can be an all-day process if you need it to be), or when I need something to please a crowd. It is my preferred gather around, comfort food. The herb-infused crust allows the rosemary and thyme to shine, two flavors that are instant comfort for me. The filling is simple and often makes enough for leftovers (great for a lazy lunch). If you choose to go entirely from scratch, starting with assembling your chicken stock, you have the opportunity to make something dynamic out of the simple concept of a rustic chicken pot pie. If you choose not to, your pie will still be delicious.
If I need some time to myself, to center, or even relax, I prefer starting this recipe with my dutch oven and an entire chicken. You can make your stock, pie crust, and take things slow. You can speed it up in your Instantpot, and you can even buy a rotisserie chicken and store-bought chicken stock. Do what feels best for you. I recommend at least making your pie crust from scratch. The magic of this recipe is the herb infused crust, so skipping that part renders this entire recipe pointless. Besides, a homemade pie crust is always impressive.
Chicken Pot Pie with a Rosemary-Thyme Crust
Rosemary & Thyme Pie Crust
- 1 tsp Fresh rosemary Chopped
- 1 tsp Fresh thyme leaves, stems removed
- 2 1/2 cups AP Flour
- 1 cup Unsalted Butter Cubbed and chilled
- 1/2 cup buttermilk Chilled
- 1 egg Whisked for eggwash
- 5 tbsp Unsalted butter
- 1 Parsnip Peeled and chopped
- 2 Carrots Peeled and cut into 1/2 cubes
- 1 Leek Sliced to the green
- 3 Cloves Garlic Minced
- 1 Onion Diced
- 2 Ribs Celery Chopped
- 6 tbsp Flour
- 1 Whole Cooked chicken Shredded
- 3 cups Chicken broth
- 1 tbsp Parsely Chopped
- Salt and pepper to taste
- 1/2 cup heavy cream
- In a large bowl, whisk together flour, salt, rosemary, and thyme. Add the cubed butter, and coat the cubes in flour. Working quickly to avoid heating the butter with your hands, press the cubes down into flat pieces and incorporate them into the flour mixture.
- Using a tablespoon at a time, add the chilled buttermilk to the flour and toss it together with a wooden spoon, finishing by hand. Depending on the moisture in the air, etc. you may not need all of the buttermilk, or you may need a tablespoon more. Turn out the dough onto a lightly floured surface and work it together, forming the dough into two equal-sized disks, wrap tightly with plastic wrap and refrigerate for at least 30 minutes.
- In a large heavy-bottomed pot, add the butter, parsnips, carrots, leek, onion, garlic, and celery and cook until just tender and the onions are slightly transparent. Once the vegetables are tender, stir in flour and make sure vegetables are well coated. Add broth, one cup at a time, mixing between additions. Bring to a slight boil and cook while constantly stirring for two minutes. Once the broth has become thick, stir in the heavy cream, parsley, salt, and pepper. Finally, mix in the shredded chicken, set aside, and allow to cool.
- Roll out your two pie crust disks and place your bottom crust into a 9' pie dish. With the top disk, you can do a decorative design or just put it on top with a few ventilation slits and a crimped crust. Whisk the egg with a pinch of salt and set aside. I like to pop the crust in the freezer for about 15 minutes before adding the filling and baking. While your crust is chilling in the freezer, preheat the oven to 375°, placing a sheet pan on the middle oven rack, allowing it to preheat with your oven. Once the filling has cooled to a warm temperature, fill your chilled piecrust with pie filling and add the top crust. Brush the crust with the egg wash, sprinkle with flaky sea salt, and bake on the baking sheet for about 45 minutes to one hour. If your crust starts to brown too quickly, cover with foil. Let the pie cool for about 20 minutes before serving.