Description
This Lemon & Herb Chicken Pot Pie elevates the classic dish with refreshing herbs and lemon, adding a burst of flavor that perfectly complements the creamy filling and flaky crust.
Ingredients
Scale
- 2 cups cooked chicken breast, shredded or diced
- 1 cup carrots, diced
- 1 cup celery, chopped
- 1 cup frozen peas
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- Zest of 1 lemon
- 2 tablespoons lemon juice
- Salt and black pepper, to taste
- 1 refrigerated pie crust
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C). Place a pie dish on a baking sheet.
- In a large skillet over medium heat, melt the butter; add onion, carrots, and celery. Sauté for 5–7 minutes then add garlic and cook for 1 more minute.
- Stir in flour and gradually whisk in chicken broth and heavy cream. Simmer for 5 minutes.
- Stir in chicken, peas, lemon zest and juice, thyme, and parsley; season with salt and pepper. Remove from heat.
- Transfer filling to pie dish. Cover with pie crust; crimp edges. Cut slits in top, brush with egg wash, bake for 25–30 minutes until golden and bubbly. Let rest 10 minutes before serving.
Notes
For a golden crust, be generous with the egg wash and ensure the edges are well coated.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Calories: 420 kcal
- Sodium: 700 mg
- Protein: 22 g