Rustic Chicken Ricotta and Herb (Printable version)

Hearty golden pie with tender chicken, creamy ricotta, and aromatic herbs. Ideal for comforting family dinners.

# Ingredient List:

→ Filling

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1.1 lbs cooked chicken breast, shredded
05 - 1 cup ricotta cheese
06 - 5 tablespoons heavy cream
07 - 2 tablespoons fresh parsley, chopped
08 - 1 tablespoon fresh thyme leaves
09 - 1 tablespoon fresh rosemary, finely chopped
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - Zest of 1 lemon

→ Pie Assembly

13 - 2 sheets puff pastry (about 1.1 lbs total), thawed if frozen
14 - 1 egg, beaten

# 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 40–45 minutes, or until the pastry is golden brown and crisp.
11 - Let the pie cool for 10 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • The ricotta creates an incredibly creamy texture without making the filling heavy or overwhelming
  • Fresh herbs and lemon zest brighten everything up so it never feels like a dull comfort food
  • The puff pastry handles all the drama golden and flaky while you do almost no real work
02 -
  • Cold puff pastry is much easier to work with, so keep it chilled until the moment you need it
  • The filling should be completely cool before you assemble the pie or the pastry will turn soggy
  • Those steam vents are nonnegotiable, or your pie will burst at the seams in the oven
03 -
  • If your puff pastry cracks while unfolding, let it warm for a few more minutes rather than forcing it
  • Rotisserie chicken from the grocery store is perfectly acceptable and often better than boiling chicken breasts
  • The lemon zest is genuinely important, so do not skip it unless you absolutely must

Go back