Rustic Chicken Ricotta Herb Pie (Printable Version)

Golden-crusted pie with tender chicken, creamy ricotta cheese, and aromatic fresh herbs baked to perfection.

# What You Need:

→ For the Filling

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1.1 lb cooked chicken breast, shredded
05 - 1 cup ricotta cheese
06 - 1/3 cup plus 1 tablespoon heavy cream
07 - 2 tablespoons fresh parsley, chopped
08 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
09 - 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
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 lb total), thawed if frozen
14 - 1 egg, beaten (for egg wash)

# How To Make:

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 40–45 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 filling incredibly moist while the herbs cut through all that richness beautifully
  • Puff pastry creates that golden flaky crust that makes everyone feel like they are eating something special
  • Leftovers reheat surprisingly well for lunch the next day if there are any
02 -
  • Cold puff pastry is crucial to work with if it gets warm and sticky pop it back in the fridge for 10 minutes
  • The filling can be made a day ahead and kept refrigerated but assemble the pie just before baking
  • Those steam vents are not optional without them your pastry will get soggy from trapped moisture
03 -
  • Use room temperature ricotta to prevent lumps in your filling mixture
  • Brush the edges with egg wash before pinching to create a stronger seal
  • Place your pie dish on a baking sheet to catch any drips and make oven handling easier

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