Rustic Chicken Ricotta Herb Pie (Print View)
Golden pastry encasing tender chicken, creamy ricotta, and fragrant herbs. A comforting main dish perfect for family dinners.
# What You'll Need:
→ Filling
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1.3 pounds boneless, skinless chicken thighs, diced
05 - 1 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 1 teaspoon dried thyme
08 - 1/2 teaspoon dried oregano
09 - 1 tablespoon fresh parsley, chopped
10 - 2 tablespoons fresh basil, chopped
11 - 9 ounces ricotta cheese
12 - 3.5 ounces baby spinach, roughly chopped
13 - Zest of 1 lemon
14 - 1 egg, lightly beaten
→ Pastry
15 - 2 sheets ready-rolled puff pastry (approximately 11 ounces each)
16 - 1 egg, beaten for egg wash
# Step-by-Step Directions:
01 - Preheat oven to 390°F. Line a 9-inch pie dish with baking paper.
02 - Heat olive oil in a large skillet over medium heat. Add onion and sauté until soft, approximately 4 minutes.
03 - Add garlic and cook for 1 minute. Stir in diced chicken, salt, pepper, thyme, and oregano. Cook until chicken is just cooked through, approximately 8 minutes. Remove from heat.
04 - Stir in parsley, basil, ricotta, spinach, lemon zest, and the beaten egg. Mix until well combined. Allow filling to cool for 10 minutes.
05 - Fit one sheet of puff pastry into the prepared pie dish, gently pressing into the sides. Trim excess if needed.
06 - Spoon the chicken ricotta filling evenly into the pastry shell.
07 - Cover with the second sheet of puff pastry. Trim and crimp the edges to seal. Cut a few small slits in the top to allow steam to escape.
08 - Brush the surface with beaten egg.
09 - Bake for 35 to 40 minutes, or until the pastry is golden and crisp.
10 - Rest for 10 minutes before slicing and serving.
# Expert Suggestions:
01 -
- The ricotta keeps the chicken impossibly tender while adding this luxurious creaminess that feels indulgent without being heavy
- Fresh herbs and lemon zest transform what could be ordinary comfort food into something bright and sophisticated
02 -
- Cooling the filling for 10 minutes before adding it to the pastry prevents the bottom crust from becoming soggy
- The steam vents aren't optional, without them the filling creates pressure and can cause the pastry to burst
03 -
- If your ricotta seems especially watery, drain it in a sieve for 15 minutes before mixing into the filling
- Brush the beaten egg wash quickly and sparingly, pooling egg can prevent proper bouncing and create soggy patches