Rustic Chicken Ricotta Herb Pie (Printable Version)
Golden pastry filled with tender chicken, creamy ricotta, and fragrant fresh herbs
# Ingredient List:
→ For the Filling
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1.3 lbs 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 oz ricotta cheese
12 - 3.5 oz baby spinach, roughly chopped
13 - Zest of 1 lemon
14 - 1 egg, lightly beaten
→ For the Pastry
15 - 2 sheets ready-rolled puff pastry (approx. 11 oz each)
16 - 1 egg, beaten for egg wash
# How to Make:
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 Tips:
01 -
- The ricotta creates this incredibly creamy texture without any heavy cream, making each bite feel indulgent rather than weighing you down
- Fresh herbs transform simple chicken thighs into something restaurant-worthy, yet the whole thing comes together in about an hour
02 -
- Cooling the filling for 10 minutes before adding it to the pastry is non-negotiable, otherwise the bottom crust will turn soggy and sad
- The pie needs those 10 minutes of resting time after baking or you'll lose all that gorgeous ricotta filling when you cut into it
03 -
- If your ricotta seems especially watery, drain it in a fine-mesh sieve for 15 minutes before mixing it into the filling
- Brush the edges of the bottom pastry with beaten egg before adding the top layer, which creates an even stronger seal