Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.
This classic Chicken Pot Pie is the ultimate comfort food, featuring a rich, creamy filling packed with tender chicken, carrots, potatoes, and turnips. The savory sauce is deeply flavored with fresh sage, thyme, and marjoram, creating an aromatic and hearty experience. Topped with soft, homemade biscuits (or a flaky crust), it offers a perfect contrast of textures. Ideal for cold evenings or family dinners, this dish brings a warm, home-style feel to the table. It&# 226;ÂÂs satisfying without being overly heavy, making it a crowd-pleaser for any occasion.
0
Add to Favorites
Chicken Pot Pie With Herbs
Description
This classic Chicken Pot Pie is the ultimate comfort food, featuring a rich, creamy filling packed with tender chicken, carrots, potatoes, and turnips. The savory sauce is deeply flavored with fresh sage, thyme, and marjoram, creating an aromatic and hearty experience. Topped with soft, homemade biscuits (or a flaky crust), it offers a perfect contrast of textures. Ideal for cold evenings or family dinners, this dish brings a warm, home-style feel to the table. It&# 226;ÂÂs satisfying without being overly heavy, making it a crowd-pleaser for any occasion.Ingredients
Directions
-
Melt the butter in a heavy saucepan over medium heat.
-
Add the chopped onion, fresh sage, and thyme.
-
Cook, stirring frequently, for about 3 minutes until the onion softens.
-
Stir in the minced garlic and sweet green pepper; cook for an additional 2 minutes.
-
Remove from heat and stir in the flour to create a roux.
-
Return to low heat and cook for 1-2 minutes to remove the raw flour taste.
-
Pour in the heated chicken stock, stirring constantly until the mixture thickens slightly.
-
Add the cooked chicken chunks and chopped sweet marjoram, then set aside.
-
Meanwhile, peel and cut the turnips and potatoes into 1/2-inch pieces.
-
Cut the carrots into 1/2-inch pieces.
-
Place the turnips and potatoes in a pot of boiling water and cook for 5 minutes.
-
Add the carrots to the boiling water and cook for 3 more minutes until tender-crisp.
-
Drain the vegetables well.
-
To make the biscuit topping: Stir together 2 cups flour and 2 1/2 tsp baking powder in a bowl.
-
Cut in 5 Tbl shortening with a pastry blender until the pieces resemble small peas.
-
Stir in 3/4 cup milk with a fork until the dough just comes together.
-
Gently pat the dough together on a floured surface to a 1-inch thickness.
-
Cut out biscuits using a biscuit cutter or a glass dipped in flour.
-
Combine the drained vegetables with the chicken mixture in the saucepan.
-
Taste and season with salt and a generous pinch of cayenne pepper.
-
Pour the filling into a deep pie plate.
-
Top with the prepared biscuits, arranging them to cover the surface.
-
Place the pie plate on a cookie sheet to catch any drips.
-
Bake in a preheated 400ðF (204ðC) oven for 15-20 minutes, until biscuits are golden brown.
-
Let the pie rest for a few minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 53.8kcal
- % Daily Value *
- Total Fat 6.1g10%
- Saturated Fat 3.8g19%
- Cholesterol 16.1mg6%
- Sodium 48.2mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
chicken pot pie, herbs, comfort food, savory pie, chicken dinner, biscuit topping, thyme, sage, marjoram, vegetables, carrots, potatoes, turnips, homemade, family meal, baking, american cuisine, winter dinner, leftover chicken, easy recipe
