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Golden-baked Lemon & Herb Chicken Pot Pie in a rustic pie dish

Name: Lemon & Herb Chicken Pot Pie

Summary: A comforting twist on a classic, this Lemon & Herb Chicken Pot Pie combines tender chicken, vibrant vegetables, and a creamy, herb-infused lemon sauce all wrapped in a flaky golden crust. Perfect for cozy family dinners or impressing guests with a fresh, zesty take on a traditional favorite.
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Prep Time 25 minutes
Cook Time 40 minutes
15 minutes
Total Time 1 hour 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 475
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • Filling:
  • 2 cups cooked chicken shredded or diced, thighs or breast
  • 2 tablespoons olive oil if cooking chicken fresh
  • 2 tablespoons butter
  • 1 onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 2 garlic cloves minced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup heavy cream or milk
  • Zest and juice of 1 lemon
  • 1 cup frozen peas
  • 1 –2 tablespoons fresh herbs thyme, rosemary, parsley, chopped
  • Salt and black pepper to taste
  • Crust:
  • 1 or 2 pie crusts store-bought or homemade
  • 1 egg for egg wash
  • 1 tablespoon water for egg wash
  • Optional Add-ins:
  • 1 teaspoon Dijon mustard
  • 1/4 cup white wine for deglazing
  • 1/4 cup grated parmesan cheese
  • 1 cup sautéed mushrooms or spinach

Equipment

  • Equipment:
  • Large saucepan or Dutch oven
  • Skillet (if cooking chicken fresh)
  • Mixing spoons/spatula
  • Whisk
  • Measuring cups and spoons
  • 9-inch pie dish or medium casserole dish
  • Rolling pin (if using homemade crust)
  • Pastry brush
  • Knife and cutting board
  • Oven

Method
 

  1. Instructions:
  2. Cook Chicken (if not pre-cooked): Heat oil in a skillet, cook chicken with salt and pepper until fully cooked. Shred or dice and set aside.
  3. Sauté Vegetables: In a large saucepan, melt butter. Add onions, carrots, and celery. Cook for 5–7 minutes until softened. Add garlic and cook another 1–2 minutes.
  4. Make the Roux: Sprinkle in flour and stir constantly for 1–2 minutes.
  5. Add Liquids: Slowly pour in broth while whisking, then add cream. Simmer until slightly thickened.
  6. Flavor It: Stir in lemon zest, juice, herbs, peas, and chicken. Season with salt and pepper. Optional: add Dijon, wine, or cheese. Let cool slightly.
  7. Preheat Oven: Set to 400°F (200°C).
  8. Assemble Pie: Roll crust into pie dish. Pour in filling. Cover with second crust (if using), seal edges, and cut slits for steam.
  9. Bake: Brush with egg wash and bake 35–40 minutes, until golden and bubbling.
  10. Rest: Let sit 10–15 minutes before slicing.

Notes

Notes:
Let the filling cool before assembling to prevent a soggy crust.
For a flakier result, chill assembled pie 15 minutes before baking.
Use rotisserie chicken as a time-saving option.
Freeze unbaked or baked pie for up to 3 months.