If you’re craving comfort food that warms both your heart and home, look no further. This browned sage-butter chicken pot pie is the epitome of a cozy, easy dinner recipe.
Combining tender chicken, buttery puff pastry, and fragrant sage, this dish takes a classic favorite and elevates it with bold Mediterranean-inspired flavors.
Why This Easy Recipe Stands Out
This isn’t your ordinary chicken pot pie. While traditional recipes can be bland, this version infuses browned butter and fresh sage for a depth of flavor that’s irresistible.
The flaky, golden puff pastry crust adds a delightful crunch, contrasting beautifully with the creamy, herb-infused filling. Whether you’re making dinner for family or hosting friends, this easy recipe is sure to impress.
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Perfect for Any Occasion
This dish fits seamlessly into any meal plan, whether you’re preparing a weeknight dinner or celebrating a special occasion. Here’s why you’ll love it:
- Quick Prep: With just 20 minutes of active prep, this recipe is straightforward and stress-free.
- Family-Friendly: The combination of vegetables, chicken, and buttery pastry appeals to kids and adults alike.
- Make-Ahead Friendly: You can assemble the pie in advance and bake it when ready, making it a time-saver for busy evenings.
Ingredients That Shine
The magic of this recipe lies in its simple yet flavorful ingredients. Fresh sage adds an earthy aroma, while browned butter creates a nutty richness.
The inclusion of broccoli and carrots not only adds color but also brings a dose of nutrients.
Using rotisserie chicken keeps it convenient without sacrificing taste, making it an easy food option that doesn’t compromise on quality.
Tips for Success
To ensure your browned sage-butter chicken pot pie turns out perfect every time, keep these tips in mind:
- Keep the Puff Pastry Chilled: Warm puff pastry can become sticky and difficult to work with. Keep it in the fridge until you’re ready to use it.
- Brown the Butter Properly: Watch the butter closely while it browns to avoid burning. The golden color and nutty aroma are key to the recipe’s success.
- Customize the Filling: Feel free to swap out vegetables or add your favorites. Mushrooms, peas, or even sweet potatoes would work beautifully.
Diet-Friendly Modifications
Adapting this recipe for different dietary needs is a breeze:
- Vegetarian: Replace the chicken with hearty mushrooms or plant-based protein alternatives.
- Gluten-Free: Use gluten-free puff pastry and ensure your broth and flour are also gluten-free.
- Low-Carb: Skip the pastry and serve the filling over cauliflower rice or mashed potatoes.
Make It Your Own
One of the best things about this recipe is its versatility. Experiment with fresh herbs like thyme or rosemary for a unique twist. For a richer filling, consider adding a splash of white wine or cream.
This easy recipe is a canvas for creativity, making it the perfect food project for any home cook.
Serve & Enjoy
After baking, let the pot pie rest for 10 minutes before serving. This allows the filling to set, making it easier to slice and serve. Garnish with fresh sage leaves for a beautiful finishing touch.
Pair it with a crisp green salad or roasted vegetables for a complete meal.
Whether you’re a seasoned cook or a beginner in the kitchen, this browned sage-butter chicken pot pie is a foolproof recipe that delivers comfort and flavor in every bite.
Easy Browned Sage-Butter Chicken Pot Pie Recipe
Equipment
- Large oven-safe skillet
- Rolling pin (optional, for puff pastry)
- Sharp knife
Ingredients
- 4 tablespoons salted butter
- 1 shallot chopped
- 2 tablespoons chopped fresh sage plus whole leaves for serving
- 1 tablespoon fresh thyme leaves
- ⅓ cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 cup whole milk
- Kosher salt and freshly ground pepper to taste
- 6 carrots chopped
- 1 cup broccoli florets roughly chopped
- 1 to 2 cups shredded rotisserie chicken
- ¼ cup fresh parsley roughly chopped
- 1 sheet frozen puff pastry thawed
- 1 large egg beaten
Instructions
- Prepare the Oven: Preheat your oven to 375°F, ensuring it’s ready when your dish is assembled.
- Cook the Aromatics: In a large, oven-safe skillet, melt the butter over medium heat. Add the chopped shallot, sage, and thyme, stirring frequently until the shallot becomes fragrant and the butter takes on a golden-brown color, about 3 to 5 minutes.
- Thicken the Base: Sprinkle the flour into the skillet, stirring constantly, and let it cook until lightly golden, around 1 to 2 minutes. Gradually whisk in the chicken broth and milk until smooth. Add salt and pepper to taste, and bring the mixture to a gentle boil.
- Simmer the Filling: Lower the heat to medium-low and let the mixture simmer, whisking occasionally, until it thickens slightly. This should take about 10 minutes. Stir in the chopped carrots and broccoli, cooking for another 5 minutes or until they are just tender.
- Add Chicken and Herbs: Remove the skillet from heat and mix in the shredded chicken and parsley. Adjust the seasoning with additional salt and pepper if needed.
- Prepare the Puff Pastry: Lightly dust a surface with flour and unfold the thawed puff pastry. If necessary, roll it out slightly so it will fully cover your skillet. Lay the pastry over the skillet, tucking the edges under for a snug fit. Brush the top of the pastry with the beaten egg, and use a sharp knife to cut 2–3 small slits into the top for ventilation.
- Bake to Perfection: Place the skillet in the preheated oven and bake for 40 to 45 minutes, or until the puff pastry is a deep golden brown. Remove from the oven and allow it to cool for about 10 minutes before serving.
- Serve and Store: Sprinkle the finished dish with whole sage leaves for garnish and serve warm. Any leftovers can be kept in the refrigerator, covered tightly in plastic wrap or an airtight container, for up to 3 days.
Notes
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.