This Marry Me Chicken Pot Pie is a warm, cozy dish filled with tender chicken, veggies, and creamy sauce, all wrapped in a flaky crust. It’s comfort food at its best!
Honestly, when I make this pie, it feels like a big hug on a plate. It’s so good, you might just want to propose to it! 😊 I love serving it with a simple salad on the side for balance.
Key Ingredients & Substitutions
Chicken: Use cooked chicken breast for the best texture. You can also use rotisserie chicken for convenience, or even leftover turkey if you have some. Just make sure it’s shredded or diced into bite-sized pieces.
Frozen Mixed Vegetables: This combo adds color and nutrients. If you prefer fresh, you could use diced carrots, peas, and corn. Alternatively, swap in other veggies like green beans or mushrooms based on what you have.
Butter: Unsalted butter allows control over saltiness, but you can use olive oil or coconut oil if you’re dairy-free. Just remember that this might slightly change the creamy flavor.
Flour: All-purpose flour is standard, but if you need a gluten-free option, you can use a 1:1 gluten-free flour blend for a similar result.
Milk: Whole milk gives a rich taste, but you can substitute with low-fat milk, almond milk, or any plant-based milk; just make sure it’s unsweetened for the best flavor.
What’s the Best Way to Achieve a Creamy Sauce?
The key to a rich and creamy filling is making a proper roux and gradually adding the liquids. Here’s how to nail it:
- Start with a medium heat and melt the butter before adding chopped onions. Cook until they are soft, about 3-4 minutes.
- Stir in the flour and keep stirring for about 2 minutes to cook off the raw taste without burning it.
- Gradually whisk in the chicken broth and milk, taking your time to mix out any lumps.
- Continue to cook until the sauce thickens, around 5-7 minutes. If the sauce is too thick, add a splash more milk!
By following these steps carefully, you’ll ensure that the filling is perfectly creamy without becoming too thick or lumpy.
Marry Me Chicken Pot Pie
Ingredients You’ll Need:
- 2 cups cooked chicken breast, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup whole milk or heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- 1 package refrigerated pie crusts (2 crusts), or homemade pie dough
- 1 egg (for egg wash)
- Fresh thyme for garnish (optional)
How Much Time Will You Need?
This delicious Marry Me Chicken Pot Pie will take about 15 minutes of prep time and around 35-40 minutes of cooking time. In total, you can expect it to be ready in about 1 hour. After you pop it in the oven, you can set the table or enjoy a little breather until it’s time to feast!
Step-by-Step Instructions:
1. Prepare the Filling:
Start by melting the butter in a large skillet over medium heat. Once melted, add the chopped onion and cook it for about 3-4 minutes until it’s nice and soft. Next, add the minced garlic and cook for an additional minute to enhance the flavor.
2. Make the Roux:
Now, it’s time to stir in the flour. Cook while stirring continuously for about 2 minutes; this forms a roux, which helps thicken your sauce. Keep an eye on it to prevent burning!
3. Create the Creamy Sauce:
Gradually whisk in the chicken broth and whole milk (or heavy cream) while stirring constantly to avoid lumps. Cook this mixture until it thickens, which should take about 5-7 minutes.
4. Combine Everything:
Add the shredded chicken, frozen mixed vegetables, dried thyme, rosemary, grated Parmesan cheese, and season with salt and pepper. Stir it all together and let it cook for another 2-3 minutes until everything is warmed through. Then, remove from heat.
5. Preheat and Prepare the Pie Crust:
While the filling cools a bit, preheat your oven to 400°F (200°C). Next, roll out one pie crust and place it into a 9-inch deep-dish pie plate. Carefully pour the warm chicken filling into the crust.
6. Cover the Pie:
Take the second pie crust, cover the filling, and trim any excess dough. Use your fingers to crimp the edges and seal the pie. Don’t forget to cut a few slits in the top crust to allow steam to escape!
7. Brush and Bake:
For a golden finish, beat the egg with a tablespoon of water to make an egg wash. Brush this mixture evenly over the top crust. Now, it’s time to bake your pot pie! Place it in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
8. Rest and Serve:
Once baked, carefully remove the pot pie from the oven and let it rest for about 5-10 minutes before serving. This helps the filling set a bit more. If you’d like, garnish with some fresh thyme for a lovely touch. Dig in and enjoy your comforting Marry Me Chicken Pot Pie!
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover rotisserie chicken works great in this pot pie. Just shred or dice it into bite-sized pieces, and you’ll save time while adding delicious flavor.
How Can I Ensure My Pie Crust Is Flaky?
To achieve a flaky crust, keep your butter cold and handle the dough as little as possible. If using refrigerated pie crusts, let them sit at room temperature for a few minutes before unrolling, which allows it to relax without becoming too warm.
Can I Make This Pot Pie Ahead of Time?
Yes! You can assemble the pot pie a day in advance, just cover it tightly with plastic wrap and refrigerate it until ready to bake. If you do this, you may need to add a few extra minutes to the baking time.
How Should I Store Leftovers?
Store any leftover pot pie in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until heated through, for the best texture.
