Rustic Chicken Ricotta Herb Pie (Printable version)
Golden flaky pastry envelops tender chicken, creamy ricotta, and aromatic herbs in this comforting bake.
# List of ingredients:
→ Filling
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→ Pastry
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# 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, about 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, about 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 35-40 minutes, or until the pastry is golden and crisp.
10 - Rest for 10 minutes before slicing and serving.
# Expert Advice:
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- The ricotta keeps the filling incredibly moist while the herbs give it this fresh bright taste that cuts through the richness
- It looks impressive but comes together faster than you would expect especially with store bought pastry
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- I learned the hard way that hot filling makes the bottom pastry soggy so do not rush the cooling step
- The slits in the top crust are not optional because trapped steam creates pockets and makes the pastry uneven
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- Work quickly with your puff pastry and keep it chilled because warm dough becomes difficult to handle and shrinks in the oven
- Brush the edges with water before crimping to create a really tight seal that will not burst during baking