This delightful Marry Me Chicken Pot Pie is a cozy dish filled with tender chicken, fresh veggies, and creamy sauce, all tucked under a golden crust. It’s like a warm hug in a bowl!
Honestly, why is it called “Marry Me”? Because once you taste this pie, you might just want to propose! I love serving it with a side salad for a comforting meal that feels special.
Key Ingredients & Substitutions
Chicken: Using cooked chicken breast is great for saving time. If you’re short on time, rotisserie chicken is a fantastic alternative. It adds more flavor and is super convenient!
Vegetables: Frozen mixed veggies are easy and quick. You could also use fresh vegetables like carrots, celery, or green beans if you prefer. Just remember to chop them small so they cook quickly.
P potatoes: Russets or Yukon Golds are excellent for this recipe. They get creamy when cooked. If you want to go low-carb, you can swap in cauliflower florets for a lighter version.
Heavy cream: It enriches the filling’s texture, but you can use milk or half-and-half if you want a lighter option. Just note that the sauce might be slightly thinner.
Thyme: Fresh thyme gives a lovely aroma, but if you can’t find it, dried thyme works well too. Just use a bit less—about half the amount—since dried herbs are stronger.
How Do I Make Sure My Pot Pie Has a Perfectly Flaky Crust?
The crust is key to a great pot pie! To achieve that flaky goodness, handle the dough gently and don’t overwork it. Here are some tips:
- Keep your pie crust cold. If it’s warm or too soft, it’ll not be as flaky.
- Roll out the crust on a lightly floured surface to avoid sticking, but don’t add too much flour as this can toughen the dough.
- After assembling the pie, don’t skip cutting slits on the top crust. This lets the steam escape and helps prevent a soggy bottom.
- Brush the crust with egg wash right before baking for that beautiful golden finish.
These tips and insights will help you create a delicious and satisfying Marry Me Chicken Pot Pie that’s perfect for any occasion!
Marry Me Chicken Pot Pie
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken breast, diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 medium potatoes, peeled and diced
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 1/2 tsp paprika
- Salt and pepper, to taste
For the Crust:
- 1 package (2 sheets) refrigerated pie crusts
- 1 egg, beaten (for egg wash)
For Garnish:
- Fresh thyme sprigs, for garnish (optional)
How Much Time Will You Need?
This Marry Me Chicken Pot Pie takes about 20 minutes to prepare and 30-35 minutes to bake, for a total of about 1 hour. It’s the perfect dish for a cozy dinner and is sure to impress your loved ones!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 400°F (200°C). This ensures that your pot pie will bake evenly and get that lovely golden crust.
2. Sauté the Aromatics:
In a large saucepan, melt the unsalted butter over medium heat. Add the chopped onion and minced garlic. Sauté them for about 3-4 minutes, until they are soft and fragrant.
3. Make the Roux:
Next, stir in the flour to create a roux. Cook this mixture for 1-2 minutes while stirring constantly until it becomes golden and bubbly.
4. Thicken the Sauce:
Gradually whisk in the chicken broth. Keep stirring until the mixture thickens and comes to a gentle simmer. This will create the base for your creamy filling!
5. Add Cream and Herbs:
Stir in the heavy cream, thyme, paprika, salt, and pepper. Allow this to simmer for another 2 minutes so all the flavors can meld together.
6. Incorporate Chicken and Veggies:
Add the diced chicken, potatoes, and frozen mixed vegetables into the sauce. Let everything simmer for 5-7 minutes, stirring occasionally, until the potatoes are just tender. Once done, remove from heat.
7. Prepare the Pie Crust:
Roll out one of the pie crusts and fit it into a 9-inch pie dish. Pour the delicious chicken and vegetable filling into the crust, spreading it out evenly.
8. Top with the Second Crust:
Cover the filling with the second pie crust. Seal the edges by crimping with your fingers or using a fork. Cut a few slits in the top crust to let steam escape during baking.
9. Egg Wash for Shine:
Brush the top crust with the beaten egg. This will give the pie a beautiful, shiny finish as it bakes.
10. Bake It:
Place the pot pie in the oven and bake for 30-35 minutes. You want the crust to be golden brown and the filling to be bubbly.
11. Cool and Serve:
Let the pot pie cool for about 10 minutes before serving. This will allow the filling to set up a bit. Garnish with fresh thyme sprigs if desired.
Enjoy this rich, creamy, and flaky Marry Me Chicken Pot Pie that’s perfect for a comforting dinner!
Can I Use Different Vegetables in This Pot Pie?
Absolutely! While frozen mixed vegetables are convenient, you can use fresh vegetables like carrots, celery, or green beans. Just chop them small and adjust the cooking time to ensure they’re tender by the time your pie is ready.
Can I Prepare This Pot Pie in Advance?
Yes, you can! Assemble the pie up to a day in advance and cover it tightly with plastic wrap or aluminum foil. When you’re ready to bake, you may need to add a few extra minutes to the cooking time if baking from the fridge.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) for about 15-20 minutes until heated through for the best texture.
What If I Don’t Have Heavy Cream?
If you don’t have heavy cream, you can substitute it with milk or half-and-half. Keep in mind that your filling might be a bit less rich, so you could add a spoonful of flour to thicken it if needed.
