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Jun 8, 2010 01:14 PM

Chicken pot pie - what herbs/spices do you add?

My standard chicken pot pie recipe needs some "umph". I make the standard filling but use a cornbread batter on top (instead of a pastry dough). Any recs on what types of herbs or spices I could use to jazz up the flavor of the filling? TIA

(I want to stay with my recipe since husband loves it, though I wish it had more flavor).

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  1. I put some tabasco and some thyme in mine

    1 Reply
    1. re: smartie

      I tried the tabasco and fresh thyme last night. It was pretty good and you felt the heat at the back of the tongue, but I think it needs a bit more "freshness".

    2. Thyme, rosemary, sage, standard poultry seasonings. I think using good home made stock gives it the best flavor and texture. I like the corn bread batter topping, too.

      1 Reply
      1. re: chowser

        I agree about the spices. Thyme and sage are a given for poultry dishes, and I also add a little chopped parsley and 2-3 cloves of lightly sauteed chopped garlic per pie.

        1. Summer savory and/or thyme is all I usually put in. If I made the stock for the sauce, it's already going to have bay leaf, garlic and other botanicals. I think it'd be a hoot to get a little medieval and use some sweet spices, like nutmeg or mace, or curry as ipse suggests. Then use onion, apple and raisins, chopped egg, maybe coconut milk in the sauce...

          1. Thyme is nice, but I like tarragon better- but be careful, you can easily over-do it with that herb.

            2 Replies
            1. re: TongoRad

              if i use tarragon (sparingly), i also use finely sliced leeks in the pie, along with just a dash of lemon. i like the combo of those three.

              depending, sometimes a dash or two of paprika can add a "je ne sais quois" twist.

              1. re: Emme

                I made it with thyme and tabasco last night, but will try tarragon/lemon/paprika next time.