Rustic Chicken Ricotta Herb Pie (Print View)
Golden pastry filled with shredded chicken, creamy ricotta, parsley, thyme, and rosemary.
# What You'll Need:
→ Filling
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1.1 pounds cooked chicken breast, shredded
05 - 1 cup ricotta cheese
06 - 5 tablespoons heavy cream
07 - 2 tablespoons fresh parsley, chopped
08 - 1 tablespoon fresh thyme leaves
09 - 1 tablespoon fresh rosemary, finely chopped
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - Zest of 1 lemon
→ Pie Assembly
13 - 2 sheets puff pastry (about 1.1 pounds total), thawed if frozen
14 - 1 egg, beaten for egg wash
# How to Make:
01 - Preheat oven to 400°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté until soft and translucent, about 4 minutes.
03 - Add shredded chicken to the skillet and stir until heated through. Remove from heat.
04 - In a large bowl, combine ricotta, heavy cream, parsley, thyme, rosemary, salt, pepper, and lemon zest. Mix well until smooth and incorporated.
05 - Add the chicken mixture to the ricotta mixture and stir until evenly combined.
06 - Line a 9-inch pie dish with one sheet of puff pastry, pressing gently to fit the contours and trimming any excess overhang.
07 - Spoon the filling evenly into the pastry-lined dish, spreading smooth.
08 - Cover with the second sheet of puff pastry. Trim edges, pinch firmly to seal, and cut a few small slits in the top to allow steam to escape during baking.
09 - Brush the top pastry with beaten egg for a golden, glossy finish.
10 - Bake for 40 to 45 minutes, or until the pastry is deeply golden brown and crisp.
11 - Let the pie cool for 10 minutes before slicing and serving to allow the filling to set.
# Expert Suggestions:
01 -
- The ricotta keeps the filling incredibly moist, unlike dry chicken pot pies from your past
- It reheats beautifully, so lunch the next day might be even better than dinner
02 -
- Hot filling makes puff pastry soggy, so let the chicken mixture cool slightly before assembling
- The steam vents are not optional, without them the pie will burst and you will lose filling
03 -
- Egg wash only the top pastry, or the bottom will not bake through properly and you will have a soggy crust
- Place your pie dish on a baking sheet to catch any drips before they hit your oven floor