Rustic Chicken Ricotta and Herb (Print Version)

Golden pastry wrapped around tender chicken, creamy ricotta, and aromatic herbs for a comforting main dish.

# What You'll Need:

→ 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

# Step-by-Step Guide:

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 Suggestions:

01 -
  • The ricotta keeps the chicken incredibly moist while the herbs make every bite sing with freshness
  • It looks impressive but comes together with minimal fuss, perfect for casual dinner parties
  • The leftovers (if you're lucky enough to have any) reheat beautifully for lunch the next day
02 -
  • Cooling the filling for 10 minutes before assembling is absolutely crucial—hot filling will melt your pastry bottom before it even hits the oven
  • Don't skip the steam vents in your top crust or you'll end up with a soggy pie and potentially a burst pastry seam
  • The resting time after baking feels impossible when you're hungry, but cutting too soon will make your filling ooze out everywhere
03 -
  • Work quickly with your puff pastry and keep it chilled—if it gets too warm, it won't puff up properly in the oven
  • If your edges start browning too quickly, loosely cover them with foil for the last 10 minutes of baking
  • Use a sharp knife to cut your vents rather than tearing the pastry with your fingers for cleaner edges

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