Backdoor Chicken Pie with Herb Crust

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A savory chicken and vegetable pie with a flaky herb-crusted top, featuring a 'backdoor' of crispy edges that reveal the filling. This american-inspired one pot ready in about 65 minutes layers Boneless chicken breasts, Butter, All-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.7 (15 ratings) Prep: 25 min Cook: 40 min Serves 6 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Cut 1 lb boneless chicken breasts into 1/2-inch cubes. Melt 3 tbsp butter in a large skillet over medium heat, then add chicken and cook for 5-6 minutes until golden and cooked through. Remove chicken and set aside.
  2. Step 2: In the same skillet, add 1/2 cup diced carrots and cook for 3 minutes until slightly softened. Sprinkle 3 tbsp all-purpose flour over vegetables and stir constantly for 1 minute to form a roux.
  3. Step 3: Gradually whisk in 1 cup chicken broth until smooth, then simmer for 3 minutes until thickened. Stir in 1 cup frozen peas and cooked chicken.
  4. Step 4: Preheat oven to 375°F (190°C). In a pie dish, transfer the chicken filling and set aside.
  5. Step 5: To make the crust, combine 1/2 cup all-purpose flour with 1/2 cup cold unsalted butter in a food processor until crumbly. Add 2 tbsp finely chopped fresh parsley and pulse once to combine.
  6. Step 6: Press the crust mixture evenly over the top of the filling, pressing gently to seal the edges. Bake for 30-35 minutes until the crust is golden and the filling is bubbling around the edges.

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Frequently asked questions

How long does Backdoor Chicken Pie with Herb Crust take to make?

Total time is about 65 minutes (25 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Backdoor Chicken Pie with Herb Crust?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Backdoor Chicken Pie with Herb Crust?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Backdoor Chicken Pie with Herb Crust for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Backdoor Chicken Pie with Herb Crust?

American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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