If you are craving cozy comfort food that feels like a warm hug on a chilly evening, this Chicken Pot Pie with Sage Crust Recipe is exactly what you need. The delicate, buttery crust infused with fragrant sage perfectly complements the creamy, savory filling loaded with tender chicken and vibrant vegetables. It’s a classic American favorite that so many of us grew up loving, yet with a fresh twist from the herbaceous crust that elevates every bite. Whether it’s a weeknight dinner or a weekend treat, this dish offers hearty satisfaction wrapped in flaky goodness.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity, using wholesome ingredients that come together effortlessly. Each component plays a crucial role: the shredded chicken brings protein and texture, the mixed vegetables add color and freshness, and the sage-infused crust introduces an aromatic layer that makes this pot pie truly special.
- 2 cups cooked chicken, shredded: Use rotisserie or leftover chicken for convenience and flavor depth.
- 1 cup mixed vegetables: A blend of carrots, peas, and corn adds sweetness and texture.
- 1 cup chicken broth: Provides a savory base for the filling, keeping it juicy.
- ½ cup cream: Creates the rich, silky mouthfeel that defines comfort food.
- 2 tbsp flour: Thickens the filling so every spoonful is perfectly luscious.
- 1 tsp sage: The star herb that infuses the crust with warm, earthy flavor.
- 1 prepared pie crust: Flaky and buttery, ready to be enhanced by the sage.
How to Make Chicken Pot Pie with Sage Crust Recipe
Step 1: Prepare the Sage-Infused Filling
Start by combining the chicken broth, cream, flour, and sage in a saucepan over medium heat. Whisk continuously until the mixture thickens into a luscious gravy that is silky and smooth. The flour is key to reaching that perfect velvety texture, while the sage elevates the filling with a subtle herbal note that will echo in the crust.
Step 2: Incorporate Chicken and Vegetables
Once your sauce is thickened, gently fold in the shredded chicken and mixed vegetables. Stir to evenly coat everything in that creamy sauce, ensuring every part of the filling is bursting with flavor. This step guarantees a filling that’s both hearty and fresh, bringing wonderful texture contrasts.
Step 3: Assemble the Pot Pie
Unroll your prepared pie crust into a pie dish, pressing it gently to fit snugly. Pour the rich filling into this crust-lined dish. Carefully top with a second pie crust layer to seal in the goodness. For that final touch of golden, shiny perfection, brush the top crust with an egg wash before baking.
Step 4: Bake to Perfection
Place the assembled pie in a preheated oven at 400 degrees Fahrenheit. Bake for 30 minutes or until the crust turns a beautiful golden brown. The filling should bubble slightly at the edges, indicating it is hot and ready to delight your taste buds. Allow it to rest briefly before slicing to ensure clean portions.
How to Serve Chicken Pot Pie with Sage Crust Recipe
Garnishes
Brighten your pot pie presentation with a sprinkle of freshly chopped parsley or thyme on top. This adds a splash of color and a burst of herbaceous freshness that pairs wonderfully with the sage crust.
Side Dishes
Keep your accompaniments light and complementary. A crisp green salad with a tangy vinaigrette or roasted Brussels sprouts drizzled with balsamic glaze offer a pleasant contrast to the richness of the pot pie.
Creative Ways to Present
For individual servings, try using small ramekins or muffin tins to bake mini pot pies that look adorable and are perfect for a party or cozy family dinner. You can also serve this dish with a side of crusty bread to soak up any extra creamy filling.
Make Ahead and Storage
Storing Leftovers
Chicken Pot Pie with Sage Crust Recipe leftovers keep beautifully in the refrigerator for up to 3 days. Store covered tightly with aluminum foil or plastic wrap to maintain moisture and flavor.
Freezing
If you want to prepare in advance, you can freeze the unbaked pot pie. Wrap it well in plastic wrap and foil, then freeze for up to 2 months. When ready to enjoy, bake it from frozen, adding about 15 extra minutes to the baking time.
Reheating
Reheat slices in the oven at 350 degrees Fahrenheit for 15-20 minutes until warmed through and the crust regains its crispness. Avoid the microwave if you want to preserve the perfect texture of that sage crust.
FAQs
Can I use frozen vegetables for the filling?
Absolutely! Frozen mixed vegetables are a convenient option and work just as well, especially if thawed slightly before mixing into the filling to prevent excess water.
What type of chicken works best in this recipe?
Leftover roast chicken, rotisserie chicken, or poached chicken breast all provide great flavor and texture. Shredded chicken ensures the filling is easy to serve and enjoy.
Can I make the pie crust from scratch?
Yes! Feel free to use your favorite homemade pie crust recipe. Just add finely chopped fresh sage or dried sage to the dough before rolling out to keep that signature flavor.
What if I don’t have cream on hand?
You can substitute with half-and-half or whole milk, but the filling will be slightly less rich. For extra creaminess without cream, try stirring in a bit of cream cheese or Greek yogurt at the end.
How can I prevent a soggy bottom crust?
Precook the bottom crust slightly before adding the filling or bake the assembled pie on a lower oven rack. Also, draining any excess moisture from the vegetable mix helps keep the crust crisp.
Final Thoughts
This Chicken Pot Pie with Sage Crust Recipe is a true celebration of hearty comfort food with a touch of elegance from the herbal crust. It’s perfect for sharing with family or impressing guests with minimal effort but maximum flavor. I can’t wait for you to try this recipe and experience the cozy, delicious magic it brings to your table.
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Chicken Pot Pie with Sage Crust Recipe
- Total Time: 50 minutes
- Yield: 6 servings
Description
Classic chicken pot pie featuring a buttery, sage-infused crust paired with a rich and creamy vegetable and chicken filling. This comforting American dish is perfect for a cozy dinner and showcases a delicious blend of herbs and hearty ingredients baked to golden perfection.
Ingredients
Filling
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (such as carrots, peas, and corn)
- 1 cup chicken broth
- ½ cup cream
- 2 tbsp all-purpose flour
- 1 tsp dried sage
Crust
- 1 prepared pie crust (for top and bottom)
- 1 egg (for egg wash, optional)
Instructions
- Prepare the Filling: In a saucepan, combine the chicken broth, cream, flour, and dried sage. Simmer over medium heat, stirring constantly until the mixture thickens into a creamy sauce.
- Add Chicken and Vegetables: Stir the shredded chicken and mixed vegetables into the thickened sauce, ensuring everything is evenly coated and heated through.
- Assemble the Pie: Pour the creamy chicken and vegetable filling into the prepared pie crust placed in a pie dish. Cover with the second crust, sealing the edges securely.
- Optional Egg Wash: Beat the egg and brush it over the top crust to give the pie a shiny, golden finish after baking.
- Bake the Pie: Bake in a preheated oven at 400°F (200°C) for 30 minutes, or until the crust is golden brown and the filling is bubbling around the edges.
Notes
- Brushing the crust with an egg wash before baking enhances its color and shine.
- You can substitute mixed vegetables with your preferred combination like green beans, potatoes, or mushrooms.
- Leftover cooked chicken works perfectly for this recipe, making it a great way to use up leftovers.
- Let the pie cool for 10 minutes after baking to allow the filling to set and ensure easier slicing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
