Go Back

Chicken Pot Pie with a Rosemary-Thyme Crust

Print Recipe
Course Main Course
Cuisine American
Keyword Chicken, Chicken pot pie, Pie
Total Time 1 hr 45 mins
Servings 8


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

Pie Filling

  • 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


Pie Crust

  • 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
  • Preheat the oven to 375 degrees. Once Properly chilled, roll one disk of pie dough out to fit pie dish and hang over. Cover lightly with plastic wrap and chill in the fridge for about 15 minutes. Once the shell has relaxed, trip away the extra dough from the edges and crip the dough. using a fork, poke holes along the bottom of the pie crust for ventilation ( also known as docking). Crumple a large peice of parchment, big enought to line the bottom of the pie with a good few inches of over hao g. Fill the crust with pie weights all the way to the top of the pie shell (I use uncooked beans). Bake for 15-17 minutes, remove the pie weights ( careful they will be hot!) and bake for another 5 minutes, just until the bottom doesn't look wet. Allow to cool while you finish the filling.


  • 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 top crust. Whisk the egg with a pinch of salt and set aside. Once the filling has cooled to a warm temperature, fill your parbaked 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.