Rustic Chicken Ricotta Herb Pie (Printable)

Golden-crusted pie with tender chicken, creamy ricotta, and aromatic herbs for a comforting family meal.

# What You Need:

→ 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 - 1/3 cup plus 1 tablespoon 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

→ Pastry

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

# How To Make It:

01 - Preheat oven to 400°F (200°C).
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 Tips:

01 -
  • The creamy ricotta filling stays incredibly moist while the pastry turns perfectly crisp
  • It comes together faster than you would expect, especially with leftover chicken
  • The fresh herbs and lemon zest brighten every single bite
02 -
  • Cutting slits in the top pastry is not optional, they prevent steam from building up and causing soggy spots
  • The resting time after baking is just as important as the baking itself for clean slices
  • Use a very sharp knife to cut through the pastry without pressing down and crushing the layers
03 -
  • Chill your puff pastry briefly if it becomes too soft to work with, it will be much easier to handle
  • Brush the egg wash carefully around the edges to help them seal and brown evenly

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