Incorporate fresh or dried herbs into the crust of your pot pie for a pop of earthy flavor.

Ever since we started raising chickens, eating chicken has become very much taboo, as you can imagine. 

Full disclosure, I really never was a huge fan of chicken. To me, there's nothing worse than a dry, boring chicken breast.

At Thanksgiving I always go for the dark turkey meat. I prefer that over white meat any day, and I actually would much rather eat lamb, fish or lobster, honestly. 

But especially once I started to learn about chickens, and watch their social interactions both within the flock and with our other animals and family members, I just couldn't see them as food any longer. They are funny, smart, complex little creatures. And definitely have reached pet status at our house!

But my husband really loves chicken pot pie, so I make one a few times a year, usually using a pre-cooked rotisserie chicken - since eating one of our own is definitely not an option!

But one of the things I really do love about this recipe is the herbed crust. I always make my own pie crusts. I use Martha Stewart's Pate Brisee crust recipe. It comes together so fast in the food processor and never fails. I do tweak it a bit though. 

My father-in-law swore by adding a splash of apple cider vinegar to the crust to make it more flaky. I use vodka. It does the same thing. And you won't taste either in your finished pie, so no worries there.

I also mix some fresh or dried herbs into the crust as I'm making it. Not only are the green flecks pretty, it adds another layer of flavor to your finished pie. 

Pretty much any savory herb will taste great in your crust. Some favorites of mine are thyme, parsley and rosemary. Sage would also work really well, as would tarragon.

Vegetarian pot pie option: 

If you follow a vegetarian diet, you can also omit the chicken all together in this recipe and make a wonderful vegetable pot pie - just add a few more vegetables to what is called for below. Beets and/or parsnips would make a lovely addition to this recipe, as would peppers. Any vegetable, really.

And actually since this is such a great recipe to use up leftovers in your fridge, my suggestions for the vegetables are really just a guideline. You can absolutely substitute other vegetables. 

Use whatever you have on hand. Just try and replicate the amounts so you have the correct volume for your pie filling. And be sure to chop and dice all the vegetables about the same size. I go for between 1/2" and 3/4" cubes. That way everything ends up fully cooked and is in nice bite-sized pieces.

(scroll down for the printable recipe card)

Chicken Pot Pie with Savory Herbed Crust

Ingredients For the Crust 

2 1/2 cups flour
1 teaspoon kosher salt
2 to 3 tablespoons of fresh minced parsley, rosemary thyme, etc. (or 2 to 3 teaspoons dried)
2 sticks cold unsalted butter, cut into cubes
Splash of apple cider vinegar or vodka
1/2 cup ice water

Combine the flour, salt, herbs, and butter in the bowl of a food processor. Slowly add ice water, pulsing until the dough holds together and forms a ball. Flatten the dough into two discs between plastic wrap. 

Chill your dough for at least an hour while you roast the vegetables.

Ingredients For the Filling 

2 tablespoons olive oil
2 carrots, diced
1 sweet potato, diced 
1 white potato, diced 
1/2 onion, diced
2 stalks celery, diced
4 or 5 garlic cloves, peeled and halved
1 cup corn (fresh, frozen or canned)
1 cup peas (fresh, frozen or canned)
5 tablespoons butter
1/3 cup flour
1 1/2 cups milk, plus more to brush the top crust
1 1/2 cups chicken broth (or water)
3 cooked, diced chicken breasts or the equivalent of leftover rotisserie or roasted chicken 
Additional herbs for roasting and garnish, optional
Kosher salt
Freshly ground black pepper


Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment.

Toss the carrots, sweet potato, white potato, onion and garlic on the baking sheet with the olive oil. Lay the sprigs of fresh herbs on top, if using. Roast until the vegetables are soft and beginning to brown, about 35 to 40 minutes, tossing occasionally. Add the corn and peas and stir to combine.

Melt the butter in a medium saucepan over medium-low heat, then slowly whisk in flour. Add the milk and chicken broth or water and simmer until thickened, stirring constantly. Season with salt and pepper.

Roll out the bottom crust and position in your pie plate (or you can use a square baking dish) fill with the chicken and vegetables. Pour the sauce over the top and cover with the top crust. Crimp the edges to seal.

Use a fork or knife to vent the crust, then brush with milk, and bake for 30 to 35 minutes until golden brown on top. 

Let cool for 5 or 10 minutes, then slice and serve with additional fresh herbs as garnish, if desired, and a mixed green salad.

This recipe originally appeared on Fresh Eggs Daily and has since been updated and slightly adapted.

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