White Bean & Rosemary Chicken Pot Pie Recipe

Name: White Bean & Rosemary Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb boneless (skinless) chicken thighs, cubed; 3/4 lb chicken tenders, cubed; 2 cups chicken stock (or broth); 2 fresh rosemary sprigs; 2 tablespoons corn oil; 1 large white onion, finely chopped; 2 large carrots, peeled & sliced thin; 2 small celery ribs, sliced thin; 2 tablespoons sun-dried tomatoes, minced; 2 fat garlic cloves, minced; 1 (15 oz) can white beans; 1 teaspoon fresh lemon juice; 3 tablespoons unsalted butter; 1/2 cup gravy flour (such as Wondra); 1 cup whole milk; 1/2 cup buttermilk; 1/2 teaspoon poultry seasoning; 1 cups frozen baby peas; 2 tablespoons freshly chopped flat-leaf parsley; savory pie crust dough: (or use your family favorite); 1-1/2 cups all purpose flour (plus extra for rolling out dough); 1 egg yolk; 6 tablespoons chilled vegetable shortening; 6 tablespoons chilled unsalted butter; 1/2 teaspoon flaked sea salt; 1/2 teaspoon dried thyme; 3 tablespoons iced water

Servings: persons

3/4 lb boneless (skinless) chicken thighs, cubed
3/4 lb chicken tenders, cubed
2 cups chicken stock (or broth)
2 fresh rosemary sprigs
2 tablespoons corn oil
1 large white onion, finely chopped
2 large carrots, peeled & sliced thin
2 small celery ribs, sliced thin
2 tablespoons sun-dried tomatoes, minced
2 fat garlic cloves, minced
1 (15 oz) can white beans
1 teaspoon fresh lemon juice
3 tablespoons unsalted butter
1/2 cup gravy flour (such as Wondra)
1 cup whole milk
1/2 cup buttermilk
1/2 teaspoon poultry seasoning
1 cups frozen baby peas
2 tablespoons freshly chopped flat-leaf parsley
savory pie crust dough: (or use your family favorite)
1-1/2 cups all purpose flour (plus extra for rolling out dough)
1 egg yolk
6 tablespoons chilled vegetable shortening
6 tablespoons chilled unsalted butter
1/2 teaspoon flaked sea salt
1/2 teaspoon dried thyme
3 tablespoons iced water

1
["Place all pie crust ingredients in a food processor (fitted w/ metal blade) and process until just combined.", "Press dough into a 5 x 7"" rectangle and wrap with cling film; refrigerate for 20 minutes.", "Meanwhile, place chicken, stock and rosemary into a large sauce pan.", "Bring to a simmer, cover and cook for 8 minutes. Drain (reserving liquid but discarding rosemary sprigs) and transfer chicken to a bowl. Return saucepan to (medium) heat and heat oil.", "Add onion, carrot and celery; saute 5 minutes, stirring occasionally. Stir in sun-dried tomatoes and garlic; cook 2 minutes more. Remove from heat and stir in white beans, cooked chicken and lemon juice.", "In a separate (medium) saucepan, melt butter and stir in flour; cook for 30 seconds.", "Whisk in reserved chicken stock, milk and buttermilk. Bring to a simmer and cook for 2 minutes until mixture thickens. Remove from heat and season with poultry seasoning. Pour over white bean-chicken -vegetable mixture and stir in peas and parsley. Transfer to a 9"" x 13"" baking dish that has been placed on a heavy baking sheet; set aside.", "Heat oven to 400 degrees f.", "Remove pie dough from refrigerator and on a floured board, roll out into a 14"" x 11"" rectangle.", "Top baking dish with pie crust, tucking edges into the side of baking dish.", "Bake for 30 minutes until crust is golden brown and filling is hot & bubbly."]

1407

kcal

Calories

Fat

Carbs

105

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 27 ingredients. The key ingredients include: 3/4 lb boneless (skinless) chicken thighs, cubed, 3/4 lb chicken tenders, cubed, 2 cups chicken stock (or broth), 2 fresh rosemary sprigs, and more.

Yes, White Bean & Rosemary Chicken Pot Pie 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!

White Bean & Rosemary Chicken Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions