Rustic Chicken Ricotta Herb Pie (Printable)

Golden-crusted pie with tender chicken, creamy ricotta, and fresh herbs for a comforting family meal.

# 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 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 Tips:

01 -
  • The ricotta creates this incredibly silky texture that makes every bite feel luxurious
  • You can prep most of it ahead and just bake when everyone's ready to eat
  • Leftovers taste even better the next day, if they last that long
02 -
  • Cold puff pastry is much easier to work with and creates flakier layers
  • The filling needs to be completely cool before you add it to the pastry or youll get a soggy bottom crust
  • Those steam vents are not optional, I learned this the hard way with an exploding pie in college
03 -
  • Egg wash the edges too for that uniform golden bakery look
  • Chill your pie dish before lining it if your kitchen is particularly warm
  • Use a sharp knife to trim excess pastry for clean edges

Return