Chicken Pot Pie with Herbs
Herb-loaded chicken pot pie with fresh sage, thyme, and marjoram in a savory broth filling with turnips, potatoes, and carrots, topped with fluffy homemade biscuits.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minThis pot pie smells like an herb garden just moved into your kitchen.
Fresh sage, thyme, and sweet marjoram infuse the buttery filling alongside garlic and green pepper, while chunky potatoes, carrots, and turnips give it that hearty, root-vegetable soul.
The homemade biscuit topping bakes up tall and golden, with a tender crumb that soaks up the savory sauce underneath.
Turnips might sound old-fashioned, but trust the process. They add a peppery sweetness that rounds out the whole dish in a way regular potatoes just can’t.
Kitchen Tips
- Use fresh herbs if you can get them. Dried will work in a pinch, but fresh sage and thyme have a brightness that really sings in this filling.
- Don’t overcook the root vegetables. Boil them just until barely tender since they’ll finish cooking in the oven under the biscuits.
- Handle the biscuit dough gently. Overmixing makes them tough. Pat it together, cut, and get them on top quickly.
- A pinch of cayenne in the filling adds a warm, subtle heat that sneaks up on you. Start small and taste as you go.
Variations
- Swap the biscuit topping for a traditional pie crust if you prefer a flaky lid.
- Add a handful of frozen peas to the filling for a pop of color and sweetness.
- Use sweet potatoes in place of regular potatoes for an autumn twist.
Ingredients
Directions
Melt the butter in a heavy -saucepan and add the onion, -sage and thyme.
Cook, stirring frequently, for about 3 minutes.
Stir in the garlic and green pepper; cook for an additional 2 minutes.
Remove from the heat and stir in the flour.
Cook for a minute or two to remove the floury taste, then pour in the chicken stock, stirring constantly.
The stock should thicken slightly.
Add the chicken and sweet marjoram and set aside.
Meanwhile, cook the turnip and potatoes in boiling water for 5 Add the carrots and cook for 3 minutes more. Remove the pan from the heat and let the vegetables sit in the water while you make the biscuits or roll out the pie crust. BISCUIT TOPPING: Stir together the flour and baking powder. Cut in the shortening with a pastry blender until it is the size of small peas. Stir in the milk with a fork. Pat the dough together. If you overmix it, the dough will be tough. Pat the dough to a 1-inch thickness. Cut the biscuits with a biscuit cutter or a straight-sided glass dipped in flour. TO ASSEMBLE THE PIE: Drain the vegetables and add them to the chicken mixture. Taste the mixture and season with salt and a generous pinch of cayenne pepper. Pour the filling into a deep pie plate. Top with the biscuits (OR the crust; see the Variation). Place on a cookie sheet (in case the sauce drips) and bake in a preheated 400 degree F oven for 15 minutes or until the biscuits are browned.
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