Lemon & Herb Chicken Pot Pie
This Lemon & Herb Chicken Pot Pie is like sunshine in a skillet. It’s creamy, cozy, and zippy all at once—perfect for when you want something comforting but still fresh and bright.
Ingredients
- 2 Rotisserie Chicken Breasts roughly chopped
- 1 Large Leek white and light green parts only, thinly sliced
- 2 Large Carrots peeled and diced
- 4 tablespoon Butter divided
- ½ teaspoon Garlic Powder
- ¼ teaspoon Kosher Salt
- ½ Cup Flour
- 1 Quart Chicken Broth
- ½ Cup Heavy Cream or Half-and-Half
- 2 Lemons juiced (add more or less to taste)
- 1 tablespoon Fresh Basil roughly chopped
- 1 tablespoon Fresh Parsley roughly chopped
- ½ teaspoon Dijon Mustard
- Salt and Pepper to taste
- 1 Sheet Puff Pastry thawed
- 1 Egg beaten (for egg wash)
Instructions
- In a large skillet, heat 2 tablespoon butter over medium heat. Add the sliced leek, diced carrots, garlic powder, kosher salt and some fresh cracked black pepper. Sauté for 8–10 minutes, or until soft and just starting to caramelize.
- Add the rest of the butter and sprinkle in the flour and stir for 1 minute. Slowly whisk in the chicken broth, letting it simmer until slightly thickened, about 3–4 minutes. Stir in the cream, lemon juice, basil, parsley, and a pinch of salt and pepper.
- Stir in the rotisserie chicken and let the mixture simmer for another 2 minutes until everything is coated and warmed through. Taste and adjust seasoning, adding more lemon if you like it tangy.
- Weave the puff pastry over the top and crimp edges around the skillet.
- Whisk the egg with a splash of water and brush the top.
- Bake at 400°F for 25–30 minutes, or until the puff pastry is golden and puffed. Let cool slightly before serving.
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