Browned Sage-Butter Chicken Pot Pie

From Half Baked Harvest Super Simple by Tieghan Gerard

More Than 125 Recipes for Instant, Overnight, Meal-Prepped, and Easy Comfort Foods

This might come as a shock, but the idea of chicken pot pie has never excited me. Honestly, every pot pie recipe I’ve ever looked at has always seemed a little . . . bland. I’ve never understood why everyone gets so excited about chicken and peas baked under a crust. Where is the flavor, you know? Well, I finally decided to try my hand at a pot pie, but I made some tweaks that made all the difference. This isn’t your grandma’s pot pie— it’s so much better. Hello, browned sage butter, broccoli, and buttery, flaky puff pastry. Yes, please.


4 tablespoons salted butter
1 shallot, chopped
2 tablespoons chopped fresh sage, plus whole leaves for serving
1 tablespoon fresh thyme leaves
1⁄3 cup all-purpose flour
3 cups low-sodium chicken broth
1 cup whole milk
Kosher salt and freshly ground pepper
6 carrots, chopped
1 cup broccoli florets, roughly chopped
1 to 2 cups shredded rotisserie chicken, store-bought or homemade
¼ cup fresh parsley, roughly chopped
1 sheet frozen puff pastry, thawed
1 large egg, beaten


  1. Preheat the oven to 375°F.
  2. In a large ovenproof skillet, melt the butter over medium heat. Add the shallot, chopped sage, and thyme and cook, stirring often, until the shallot is fragrant and the butter is lightly browned, 3 to 5 minutes. Add the flour and cook until golden, 1 to 2 minutes. Gradually whisk in the broth and milk, season with salt and pepper, and bring to a boil.
  3. Reduce the heat to medium-low and simmer, whisking occasionally, until the sauce thickens slightly, about 10 minutes. Stir in the carrots and broccoli and cook until just tender, about 5 minutes more.
  4. Remove the skillet from the heat and add the chicken and parsley. Taste and add more salt and pepper as needed.
  5. Unfold the puff pastry and gently roll it out on a lightly floured work surface until it is slightly larger than your skillet. Place the pastry over the skillet, tucking the sides under the top to fit, and brush with egg. Make 2 or 3 slits in the top of the pastry with a sharp knife.
  6. Bake until the pastry is golden brown, 40 to 45 minutes. Let cool 10 minutes and sprinkle with sage leaves before serving.
  7. Store any leftovers refrigerated covered in plastic wrap or aluminum foil for up to 3 days


Half Baked Harvest Super Simple

More Than 125 Recipes for Instant, Overnight, Meal-Prepped, and Easy Comfort Foods: A Cookbook

NEW YORK TIMES BESTSELLER • There’s something for everyone in these 125 easy, show-stopping recipes: fewer ingredients, foolproof meal-prepping, effortless entertaining, and everything in between, including vegan and vegetarian options!


“Those indulgent, comfort food-esque dishes [Tieghan is] known for aren’t going anywhere. . . . You’ll be hard-pressed to decide which one to make first.”—Food & Wine

We all want to make and serve our loved ones beautiful food—but we shouldn’t have to work so hard to do it. With Half Baked Harvest Super Simple, Tieghan Gerard has solved that problem. 

On her blog and in her debut cookbook, Tieghan is beloved for her freshly sourced, comfort-food-forward recipes that taste even better than they look. Half Baked Harvest Super Simple takes what fans loved most about Half Baked Harvest Cookbook and distills it into quicker, more manageable dishes, including options for one-pot meals, night-before meal prep, and even some Instant Pot® or slow cooker recipes. Using the most important cooking basics, you’ll whip up everyday dishes like Cardamom Apple Fritters, Spinach and Artichoke Mac and Cheese, and Lobster Tacos to share with your family, or plan stress-free dinner parties with options like Slow Roasted Moroccan Salmon and Fresh Corn and Zucchini Summer Lasagna.

Especially for home cooks who are pressed for time or just starting out, Half Baked Harvest Super Simple is your go-to for hassle-free meals that never sacrifice taste.
Read more