Chicken Pot Pie with Herbs Recipe

Name: Chicken Pot Pie with Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 each onions chopped; 1/2 teaspoon sage minced fresh; 1/2 teaspoon thyme minced; 2 teaspoons garlic minced fresh; 2 tablespoons green bell peppers minced; 2 tablespoons flour, all-purpose; 1 1/2 cups chicken broth strongly flavoured, heated; 2 cups chicken cooked, cut into 3/4inch chunks; 1 tablespoon marjoram sweet, chopped; 1 cup turnip yellow, peeled, cut into 1/2inch pieces; 2 cups potatoes waxy, peeled cut into 1/2inch pieces; 2 cups carrots peeled, cut into 1/2inch pieces; 1 x salt; 1 x cayenne pepper; 2 cups flour, all-purpose; 2 1/2 teaspoons baking powder; 5 tablespoons vegetable shortening; 3/4 cup milk

Servings: persons

2 tablespoons butter
1 each onions chopped
1/2 teaspoon sage minced fresh
1/2 teaspoon thyme minced
2 teaspoons garlic minced fresh
2 tablespoons green bell peppers minced
2 tablespoons flour, all-purpose
1 1/2 cups chicken broth strongly flavoured, heated
2 cups chicken cooked, cut into 3/4inch chunks
1 tablespoon marjoram sweet, chopped
1 cup turnip yellow, peeled, cut into 1/2inch pieces
2 cups potatoes waxy, peeled cut into 1/2inch pieces
2 cups carrots peeled, cut into 1/2inch pieces
1 x salt
1 x cayenne pepper
2 cups flour, all-purpose
2 1/2 teaspoons baking powder
5 tablespoons vegetable shortening
3/4 cup milk

1
Melt the butter in a heavy -saucepan and add the onion, -sage and thyme.
2
Cook, stirring frequently, for about 3 minutes.
3
Stir in the garlic and green pepper; cook for an additional 2 minutes.
4
Remove from the heat and stir in the flour.
5
Cook for a minute or two to remove the floury taste, then pour in the chicken stock, stirring constantly.
6
The stock should thicken slightly.
7
Add the chicken and sweet marjoram and set aside.
8
Meanwhile, cook the turnip and potatoes in boiling water for 5 Add the carrots and cook for 3 minutes more.
9
Remove the pan from the heat and let the vegetables sit in the water while you make the biscuits or roll out the pie crust.
10
BISCUIT TOPPING: Stir together the flour and baking powder.
11
Cut in the shortening with a pastry blender until it is the size of small peas.
12
Stir in the milk with a fork.
13
Pat the dough together.
14
If you overmix it, the dough will be tough.
15
Pat the dough to a 1-inch thickness.
16
Cut the biscuits with a biscuit cutter or a straight-sided glass dipped in flour.
17
TO ASSEMBLE THE PIE: Drain the vegetables and add them to the chicken mixture.
18
Taste the mixture and season with salt and a generous pinch of cayenne pepper.
19
Pour the filling into a deep pie plate.
20
Top with the biscuits (OR the crust; see the Variation).
21
Place on a cookie sheet (in case the sauce drips) and bake in a preheated 400 degree F oven for 15 minutes or until the biscuits are browned.

839

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons butter, 1 each onions chopped, 1/2 teaspoon sage minced fresh, 1/2 teaspoon thyme minced, and more.

Yes, Chicken Pot Pie with Herbs falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken Pot Pie with Herbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions