Rustic Chicken Ricotta Herb Pie (Printable View)

Hearty golden-crusted pie with tender chicken, creamy ricotta, and aromatic herbs for a comforting family meal.

# Ingredient List:

→ For the Filling

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→ For the Pie

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# 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 Suggestions:

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  • The ricotta keeps the chicken incredibly moist while fresh herbs make every bite taste like spring
  • Puff pastry creates that flaky, golden crown that makes everyone at the table feel special
  • It transforms yesterday's roast chicken into something completely new and exciting
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  • Cold puff pastry is the key to flaky layers, so work quickly and don't let it sit at room temperature too long
  • The egg wash needs to go all the way to the edges or you'll have pale borders that look unfinished
  • Those steam vents aren't optional, I once skipped them and ended up with a pie explosion all over my oven floor
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  • If your puff pastry cracks when unfolding, press it back together with damp fingers, the egg wash will hide any imperfections
  • Room temperature ricotta mixes more smoothly, so take it out of the fridge while you prep the vegetables

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