English Garden Chicken Pot Pie using Scarborough Fair Infused Olive Oil

Flaky golden pastry, tender chicken, sweet carrots, peas, and a silky herb gravy make this pot pie feel like a warm supper straight from a country kitchen. The Scarborough Fair Infused Olive Oil Blend brings parsley, rosemary, thyme, and sage into the filling so every spoonful tastes layered, savory, and beautifully herb-forward.

Garden Infuzions

English Garden Chicken Pot Pie using Scarborough Fair Infused Olive Oil

Flaky pastry, tender chicken, sweet carrots, peas, and a silky herb gravy come together in this cozy pot pie finished with the bright, savory character of Scarborough Fair Infused Olive Oil Blend.

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Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American Classics, French, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 tablespoons Scarborough Fair Infused Olive Oil Blend
• 2 tablespoons unsalted butter
• 1 medium yellow onion diced
• 2 medium carrots peeled and diced
• 2 celery stalks diced
• 2 cloves garlic minced
• 1/3 cup all-purpose flour
• 1 3/4 cups chicken stock
• 1/2 cup whole milk
• 2 1/2 cups cooked chicken shredded or diced
• 1 cup frozen peas
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon fresh thyme leaves
• 1 tablespoon chopped fresh parsley
• 1 sheet refrigerated pie crust bottom crust
• 1 sheet refrigerated pie crust top crust
• 1 egg beaten

Equipment

• 1 Large skillet For building the filling
• 1 9-inch pie dish For assembling and baking
• 1 baking sheet Set below the pie to catch drips
• 1 whisk For a smooth gravy
• 1 Wooden spoon For stirring the filling
• 1 Pastry brush For the egg wash

Method

 

Instructions

1. 1. Preheat the oven to 400°F and set a baking sheet on the lower rack to catch any drips.
2. 2. Heat the Scarborough Fair Infused Olive Oil Blend and butter in a large skillet over medium heat. Add the onion, carrots, and celery, then cook until the vegetables soften and the onion turns translucent, about 6 to 8 minutes.
3. 3. Stir in the garlic and cook for 30 seconds until fragrant. Sprinkle in the flour and stir constantly for 1 minute so the flour coats the vegetables and cooks out its raw edge.
4. 4. Slowly whisk in the chicken stock and milk until the mixture is smooth. Bring it to a gentle simmer and cook until the gravy thickens, about 3 to 5 minutes.
5. 5. Stir in the chicken, peas, salt, pepper, thyme, and parsley. Taste and adjust the seasoning if needed, then remove the skillet from the heat.
6. 6. Fit one pie crust into a 9-inch pie dish and trim the edges. Spoon in the chicken filling, smoothing it into an even layer.
7. 7. Place the second crust over the top, trim and crimp the edges, and cut 4 small vents in the center. Brush the top with the beaten egg for a deep golden finish.
8. 8. Bake for 35 to 40 minutes, until the crust is golden brown and the filling is bubbling through the vents. Let the pie rest for 15 minutes before slicing so the filling settles.
9. 9. Serve warm and spoon up the rich herb gravy with every slice.

Notes

For a deeper garden-style flavor, add 1/2 cup sautéed mushrooms with the vegetables. The filling should be thick before baking; if it looks loose in the skillet, simmer it another minute or two. Letting the pie rest after baking keeps the slices neat.

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Recipe Tips

Let the filling thicken before it goes into the crust so the pie slices cleanly. If the top browns too quickly, lay a loose piece of foil over the pie for the last part of baking.

Serving Suggestions

Serve warm wedges with a crisp green salad, steamed green beans, or roasted carrots for a comforting family supper.

Storage

Cool leftovers completely, then cover and refrigerate for up to 3 days. Reheat in a 350°F oven until warmed through so the crust stays crisp.

Variations

Swap in turkey for the chicken, add mushrooms for a deeper savory note, or use puff pastry on top for a lighter finish.

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