Rustic Chicken Ricotta Herb Pie (Printable Version)

Hearty pie with tender chicken, creamy ricotta, and fresh herbs baked in golden pastry

# What You'll Need:

→ For the Filling

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1.1 lbs 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

→ For the Pie

13 - 2 sheets puff pastry (about 1.1 lbs total), thawed if frozen
14 - 1 egg, beaten for egg wash

# How To Make It:

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.
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 and trimming excess.
07 - Spoon the filling evenly into the pastry-lined dish.
08 - Cover with the second sheet of puff pastry. Trim, pinch edges to seal, and cut a few small slits in the top for steam to escape.
09 - Brush the top with beaten egg for a golden finish.
10 - Bake for 40 to 45 minutes, or until the pastry is golden brown and crisp.
11 - Let the pie cool for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • The ricotta keeps the chicken incredibly moist so you never end up with dry filling
  • Fresh herbs transform simple ingredients into something restaurant worthy
  • Leftover chicken gets a complete makeover into an entirely new meal
02 -
  • Make sure your puff pastry is completely thawed before working with it or it will tear and frustrate you
  • Letting the pie rest for those 10 minutes seems impossible but prevents the filling from spilling out when you slice it
03 -
  • Chill your pie dish for 10 minutes before lining it with pastry to prevent shrinking
  • Brush the edges with water before sealing to ensure they stay tight during baking

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