If you’re after a heartwarming dish that wraps cozy comfort and herbal brightness in every bite, you’ve just found it with the Chicken Pot Pie with Sage Crust Recipe. Imagine tender, shredded chicken swimming in a creamy, vegetable-studded filling, all encased in a flaky, buttery crust infused with the earthy aroma of fresh sage. It’s the kind of meal that makes you slow down, savor every forkful, and feel instantly at home, perfect for any night you want a bit of warmth and nostalgia on your plate.
Ingredients You’ll Need
Gathering the ingredients for this Chicken Pot Pie with Sage Crust Recipe is delightfully simple, yet each one plays a crucial role in creating layers of flavor and texture that make this dish unforgettable. From the rich creaminess of the filling to the fragrant hint of sage baked into the crust, these ingredients come together beautifully for a classic comfort meal.
- 2 cups cooked chicken: Shredded chicken adds hearty protein and a tender texture that’s perfect for this pie.
- 1 cup mixed vegetables: A colorful medley to add freshness, crunch, and vibrant hues to the filling.
- 1 cup chicken broth: Provides a savory base and depth of flavor to the creamy filling.
- ½ cup cream: Adds luscious richness and a smooth, velvety texture to the sauce.
- 2 tbsp flour: Helps thicken the filling for that satisfying, luscious consistency.
- 1 tsp sage: The star herb here, offering a warm, slightly peppery note that transforms the crust and filling.
- 1 prepared pie crust: The buttery, flaky foundation that holds this delicious filling together.
How to Make Chicken Pot Pie with Sage Crust Recipe
Step 1: Prepare the Creamy Filling
Start by gently simmering your chicken broth, cream, flour, and sage together in a saucepan. This step is essential because it creates a smooth, thickened sauce infused with the unmistakable aroma of sage. Be sure to whisk continuously so the flour blends seamlessly and there are no lumps—this silky base will cradle your chicken and veggies beautifully.
Step 2: Add Chicken and Vegetables
Once the sauce has thickened, stir in the shredded cooked chicken and the mixed vegetables. The chicken brings a tender, savory bite while the vegetables add texture and freshness. Make sure everything is evenly coated in that creamy sauce; this mixture is what’s going to fill your pie with irresistible flavor.
Step 3: Assemble the Pie
Roll out your prepared pie crust into a dish, then pour the rich chicken and vegetable filling right on top. Carefully cover with the second crust, tucking and crimping the edges to seal in all the flavorful goodness. For a golden, shiny finish, brush the top crust with an egg wash before baking—that’s a simple trick that adds an inviting glow.
Step 4: Bake to Perfection
Pop your assembled pie into a preheated oven at 400°F and bake for about 30 minutes. You’ll know it’s done when the crust is beautifully golden and flaky, and the filling is bubbling with savory warmth. Let it rest a few minutes before slicing, so those luscious juices settle, ensuring every bite is perfectly moist and comforting.
How to Serve Chicken Pot Pie with Sage Crust Recipe
Garnishes
To really elevate your Chicken Pot Pie with Sage Crust Recipe, a sprinkle of fresh sage leaves on top right before serving adds a pop of green and enhances that herbaceous aroma. A light dusting of freshly ground black pepper or a pinch of flaky sea salt can also highlight the flavors beautifully without overpowering the delicate filling.
Side Dishes
This pot pie is a complete meal on its own but pairing it with crisp, peppery arugula salad or steamed green beans lightly tossed with lemon zest brings a refreshing contrast. Roasted root vegetables or mashed potatoes also make excellent companions, rounding out your dinner with additional textures and heartiness.
Creative Ways to Present
For a charming twist, try making individual pot pies in ramekins topped with the sage crust for an intimate presentation that’s perfect for dinner parties or cozy nights in. Alternatively, serve it family-style in a beautiful deep-dish pie plate to invite everyone to share in the warm, comforting spirit of this dish.
Make Ahead and Storage
Storing Leftovers
Store any leftovers from your Chicken Pot Pie with Sage Crust Recipe in an airtight container in the refrigerator. The flavors actually meld and improve overnight, making the next day’s meal just as delicious—if not better—than freshly baked.
Freezing
This recipe freezes wonderfully. For best results, assemble the pie but don’t bake it; wrap tightly in plastic wrap and aluminum foil before freezing. When you’re ready to bake, thaw overnight in the refrigerator, then bake as directed. This makes for a convenient, ready-to-go comfort food option whenever you’re craving it.
Reheating
Reheat portions in the oven at 350°F until warmed through to maintain crispness of the sage crust. Microwaving works in a pinch but can make the crust soggy—so the oven method is your best bet for a satisfying texture.
FAQs
Can I use fresh sage instead of dried?
Absolutely! Fresh sage adds a brighter, fresher flavor to your pot pie. If using fresh, roughly chop and increase the quantity slightly since it’s less concentrated than dried sage.
What vegetables work best in this chicken pot pie?
Classic choices include peas, carrots, and corn, but feel free to add diced potatoes, green beans, or mushrooms to suit your taste and what’s in season.
Is there a dairy-free alternative for the cream?
Yes, you can substitute the cream with full-fat coconut milk or a cashew cream to keep the filling creamy without dairy, although it will change the flavor slightly.
Can I make the crust from scratch?
Definitely! Making a homemade pie crust with butter and incorporating finely chopped sage into the dough enhances the aroma and flavor, creating an even more special Chicken Pot Pie with Sage Crust Recipe.
How do I prevent the crust from getting soggy?
Brushing the crust with egg wash and ensuring the filling is not too watery helps keep the crust flaky and delicious. Baking at a high temperature allows the crust to set quickly and crisp up nicely.
Final Thoughts
This Chicken Pot Pie with Sage Crust Recipe is more than just a meal—it’s a warm hug on a plate that fills your kitchen with inviting aromas and your heart with comfort. Whether you’re cooking for family or cozying up on a chilly evening, this recipe is sure to become one of your cherished favorites. So gather your ingredients, get baking, and enjoy every blissful bite!
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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 rich, creamy filling of shredded chicken and mixed vegetables, enveloped in a buttery, sage-infused pie crust. This comforting American dish is perfect for cozy dinners and showcases a harmonious blend of savory flavors and flaky textures.
Ingredients
Filling
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (such as peas, carrots, and corn)
- 1 cup chicken broth
- ½ cup cream
- 2 tbsp all-purpose flour
- 1 tsp dried sage
Crust
- 1 prepared pie crust (store-bought or homemade)
- 1 egg (for egg wash, optional)
Instructions
- Prepare the filling: In a medium saucepan, combine chicken broth, cream, flour, and dried sage. Whisk continuously over medium heat until the mixture thickens and starts to simmer, creating a smooth, creamy sauce.
- Add chicken and vegetables: Stir the shredded cooked chicken and mixed vegetables into the thickened sauce, mixing well to evenly distribute the ingredients throughout the creamy filling.
- Assemble the pie: Preheat your oven to 400°F (205°C). Roll out the prepared pie crust in a pie dish, then pour the chicken and vegetable filling into the crust evenly. Cover the filling with a second pie crust, sealing the edges firmly by crimping. Cut a few slits in the top crust to allow steam to escape during baking.
- Optional egg wash: For a shiny, golden-brown crust, lightly beat one egg and brush it over the top crust evenly before baking.
- Bake the pot pie: Place the assembled pie in the preheated oven and bake for 30 minutes or until the crust is golden brown and the filling is bubbly.
- Cool and serve: Remove from the oven and let it cool for about 5-10 minutes before slicing and serving to allow the filling to set slightly.
Notes
- Brush the crust with an egg wash before baking to enhance the crust’s color and shine.
- Use freshly chopped sage for an even more vibrant herb flavor if available.
- Mixed vegetables can be fresh or frozen—if frozen, thaw and drain excess water before adding.
- Ensure the filling is thickened enough before assembling to prevent a soggy crust.
- Leftover chicken pot pie can be refrigerated for up to 3 days and reheated in the oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
