Name: Chicken Pot Pie with Sage Crust Recipe
Prep time: 25 min
Cook time: 40 min
Total time: PT-490044H36M33S
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 cup cold butter, cubed; 1 tsp dried sage (or 1 tbsp fresh chopped); 1/2 tsp salt; 1/4–1/2 cup ice water; 2 cups cooked chicken, shredded or cubed; 1 cup carrots, diced; 1 cup peas; 1 cup potatoes, diced; 1 small onion, chopped; 3 tbsp butter; 3 tbsp flour; 2 cups chicken broth; 1/2 cup milk or cream; Salt, pepper, and thyme to taste

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If you’re craving a dish that wraps you in warmth and deliciousness, this Chicken Pot Pie with Sage Crust Recipe is exactly what you need. Imagine tender chunks of chicken nestled in a creamy, savory filling loaded with fresh vegetables, all enveloped in a golden, flaky crust infused with fragrant sage. It’s the perfect comfort food that hits all the right notes of heartiness and herbaceous flavor, making it a beloved classic for cozy family dinners or special gatherings. Once you try this recipe, it will quickly become a favorite you’ll want to make again and again.

Ingredients You’ll Need

The image shows six ingredients arranged on a white marbled surface. At the top left is a white bowl filled with shredded cooked chicken in pale pink and white colors. To its right is a white pitcher holding light golden-yellow oil. Below these, near the center, is a small silver bowl with thick, pale yellow sauce. To the right of this bowl is a white plate holding three distinct piles of seasonings: black pepper, light tan breadcrumbs, and dried green herbs, each arranged separately. At the bottom right is a white bowl full of frozen mixed vegetables, including green beans, orange carrot cubes, green peas, and yellow corn. On the left side, two long rolls of uncooked pale dough wrapped in parchment paper lay parallel to each other vertically across the wooden surface. photo taken with an iphone --ar 4:5 --v 7

These ingredients are refreshingly straightforward but each one is essential in building layers of texture, flavor, and color in your chicken pot pie. From the aromatic sage in the crust to the velvety cream in the filling, every component plays a key role in making this dish unforgettable.

2 cups all-purpose flour: The base for the tender, flaky sage crust.
1/2 cup cold butter, cubed: Ensures a rich, buttery flakiness in the crust.
1 tsp dried sage (or 1 tbsp fresh chopped): Adds a warm, earthy herb flavor to the crust that elevates the entire pie.
1/2 tsp salt: Balances and enhances all the flavors.
1/4–1/2 cup ice water: Helps the dough come together without melting the butter.
2 cups cooked chicken, shredded or cubed: The hearty protein that makes this dish a satisfying meal.
1 cup carrots, diced: Adds a sweet crunch and vibrant color.
1 cup peas: Brings a pop of freshness and subtle sweetness.
1 cup potatoes, diced: Provides a creamy, starchy texture for body and comfort.
1 small onion, chopped: Builds depth of flavor in the filling.
3 tbsp butter: Used to sauté vegetables and create a luscious roux for the sauce.
3 tbsp flour: Thickens the filling to perfectly coat every bite.
2 cups chicken broth: Infuses the filling with savory goodness.
1/2 cup milk or cream: Adds richness and creaminess.
Salt, pepper, and thyme to taste: Classic seasonings that balance and brighten the filling.

How to Make Chicken Pot Pie with Sage Crust Recipe

Step 1: Prepare the Sage Crust

Begin by combining the flour, dried sage, and salt in a large bowl. Cut in the cold, cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Slowly add the ice water, just enough for the dough to come together without becoming sticky. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes—this resting time allows the butter to firm up and infuses the sage flavor deeply throughout the crust.

Step 2: Cook the Filling Vegetables

While the dough chills, melt butter in a large skillet over medium heat. Add the chopped onions, diced carrots, peas, and potatoes, cooking until they become tender and slightly caramelized. This softening process unlocks their natural sweetness and creates a base full of fresh, vibrant flavors, crucial for a filling that’s anything but boring.

Step 3: Make the Creamy Sauce

Sprinkle the flour over the cooked vegetables and stir continuously for a minute or two to form a roux. Gradually whisk in the chicken broth and milk or cream, allowing the mixture to thicken into a luscious, velvety sauce. Season with salt, pepper, and thyme to taste. The thickness of this sauce is what will hold the filling together perfectly once baked.

Step 4: Combine Filling and Chicken

Stir the cooked chicken into the creamy vegetable mixture until evenly distributed. The chicken should be tender and juicy, mingling beautifully with the sauce and veggies for a rich, hearty filling that’s bursting with flavor.

Step 5: Assemble the Pie

Preheat your oven to 375°F (190°C). Roll out the chilled sage crust dough to fit your pie dish. Pour the filling into the dish and cover it with your rolled-out crust. Don’t forget to cut a few slits on top to allow steam to escape during baking. This step helps the crust become golden and perfectly flaky while preventing sogginess in the filling.

Step 6: Bake to Golden Perfection

Bake the pie for 35 to 40 minutes, or until the crust turns a gorgeous golden brown. Once out of the oven, let it cool slightly before serving to let the filling set—this also makes it easier to cut neat slices. The aroma of sage and baked chicken pot pie filling will fill your kitchen and have everyone eager to dig in.

How to Serve Chicken Pot Pie with Sage Crust Recipe

A round pie with a golden brown top crust featuring four triangular sections marked by shallow cuts, showing a flaky and slightly shiny texture from a light glaze. The crust edges are thick, slightly puffed, and browned. The pie sits inside a clear glass pie dish on a white marbled surface. The top crust shows a few darker golden spots where the pastry is more cooked. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a finishing touch, sprinkle freshly chopped sage or thyme leaves on top for extra herbal brightness. A light brush of melted butter on the crust right after baking can add an enticing shine and enhance the buttery flavor even more.

Side Dishes

This chicken pot pie is a complete meal, but serving it alongside a simple green salad with a tangy vinaigrette or roasted seasonal vegetables creates a wonderful balance of freshness and earthiness on your plate. Garlic mashed potatoes or crusty bread also make delightful companions if you want to indulge further.

Creative Ways to Present

For an inviting presentation, bake the pie in individual ramekins or mini cast iron skillets—perfect for serving guests or making personalized portions. You can also shape the sage crust dough into decorative cutouts like leaves or simple lattice patterns to add visual interest and make this hearty comfort food even more special.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover leftover pot pie tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. Storing it properly helps maintain the filling’s moisture and keeps the crust from becoming too soggy.

Freezing

You can freeze this chicken pot pie unbaked for up to 3 months. Wrap it securely in plastic wrap and aluminum foil to prevent freezer burn. When you’re ready to cook, bake it directly from frozen—just add extra baking time until the crust is golden and the filling is bubbling.

Reheating

Reheat leftovers in a preheated oven at 350°F (175°C) for 20 to 30 minutes, uncovered, to revive the crispy crust and warm the filling evenly. Avoid microwaving if you want to maintain that flaky texture on top.

FAQs

Can I use store-bought pie crust instead of making the sage crust?

Absolutely! For a quicker version, puff pastry or refrigerated pie crust works great. To keep that special sage flavor, simply sprinkle dried or fresh sage onto the crust before baking.

What type of chicken works best for this pot pie?

Cooked chicken breast or thigh meat both work wonderfully. Using rotisserie chicken is a fantastic time-saver and adds extra flavor from the seasoning already on the meat.

Can I customize the vegetables in the filling?

Definitely! Feel free to swap in other favorites like corn, mushrooms, or green beans. The key is to ensure they’re cooked to tender before mixing them with the sauce for the best texture.

How can I make the crust extra flaky?

Keep your butter cold and handle the dough gently. Chilling the dough before rolling and baking helps the butter create steam pockets, resulting in that signature flaky texture.

Is this Chicken Pot Pie with Sage Crust Recipe suitable for freezing?

Yes, it freezes beautifully unbaked for up to 3 months, making it an excellent make-ahead meal to enjoy anytime you want a comforting home-cooked dinner.

Final Thoughts

This Chicken Pot Pie with Sage Crust Recipe is pure comfort wrapped in a brilliantly flavorful package. The combination of herb-infused crust and rich, creamy filling is a timeless classic that’s both satisfying and special. Whether you’re feeding a hungry family or looking to impress a guest, this pie will bring warmth and joy to your table. Give it a try—you’ll soon see why it’s a beloved recipe worth making again and again.