This Marry Me Chicken Pot Pie is a comforting dish filled with tender chicken, veggies, and a creamy sauce, all wrapped in a flaky crust. It’s like a warm hug in a pie!
Honestly, who needs a fancy dinner when you have this pie? It’s the kind of meal that makes everyone gather around the table. I just pop it in the oven and let the aroma work its magic!
Key Ingredients & Substitutions
Chicken: Rotisserie chicken is my go-to for this recipe—it’s quick and packed with flavor! If you have leftover chicken, that’s perfect too. For a vegetarian option, you could use cooked mushrooms for a meaty texture.
Vegetables: Besides the veggies in the recipe, feel free to add more! Frozen mixed vegetables or green beans work well. If you’re short on time, frozen options for peas and carrots can cut prep time significantly.
Heavy Cream: This adds creaminess, but if you want to lighten it up, you can substitute half-and-half or milk mixed with a bit of cornstarch for thickness. Nut milk can be a plant-based substitute, but it will alter the flavor.
Puff Pastry: Puff pastry is amazing for that flaky texture, but if you have a pie crust on hand, that works too. You could even make a biscuit topping for a different twist. This adds a fun and rustic touch!
How Do You Make Sure the Filling is Creamy and Not Runny?
The key to a creamy filling is developing a good roux with the flour and butter. Here’s how to ensure you have the perfect texture:
- Cook the flour long enough in the butter to lose that raw taste. Stir for 1-2 minutes.
- When adding the broth and cream, whisk gradually to avoid lumps. This should help the sauce thicken nicely.
- If your filling feels too thin after it’s cooked, let it simmer for a few more minutes to reduce and thicken.
Finally, be sure to let the pie rest for a few minutes after baking! This will help the filling firm up a bit more before you dig in.
Marry Me Chicken Pot Pie
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 cup potatoes, peeled and diced
- 1/2 cup celery, diced
- 1/2 cup onion, finely chopped
For the Sauce:
- 3 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 2 1/4 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
For the Crust:
- 1 sheet frozen puff pastry or pie crust (thawed)
- 1 egg, beaten (for egg wash)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delightful Marry Me Chicken Pot Pie takes about 15 minutes to prep and about 30-35 minutes to bake. So, you’ll have a warm, comforting meal on the table in about an hour! It’s perfect for a cozy dinner any night of the week.
Step-by-Step Instructions:
1. Preheat the Oven:
Set your oven to 375°F (190°C) so it’s hot and ready for your delicious pie.
2. Sauté the Vegetables:
In a large skillet over medium heat, melt the butter. Once melted, add the onions, carrots, celery, and potatoes. Cook while stirring for about 8-10 minutes, until the veggies start to soften.
3. Make the Roux:
Sprinkle the flour over the vegetables and stir well to combine. Cook this mixture for 1-2 minutes, stirring constantly, to create a roux.
4. Create the Creamy Sauce:
Slowly whisk in the chicken broth and heavy cream. Keep stirring until the mixture thickens and becomes creamy. This shouldn’t take too long—just a few minutes!
5. Season the Filling:
Add garlic powder, dried thyme, salt, and black pepper. Taste your filling and adjust the seasoning as needed. It should be yummy!
6. Combine the Chicken and Peas:
Fold in the cooked chicken and frozen peas, letting everything cook together for another 2-3 minutes before you take it off the heat.
7. Prepare for Baking:
Transfer your chicken and vegetable mixture into a pie dish, spreading it evenly. Roll out the puff pastry or pie crust over the top, trimming any excess pastry from the edges. Press the edges to seal, and cut a few slits in the top for steam to escape.
8. Apply the Egg Wash:
Brush the pastry lightly with the beaten egg to give it a beautiful golden color once baked.
9. Bake the Pie:
Place the pie in your preheated oven and bake for about 30-35 minutes, or until the crust is golden brown and bubbly.
10. Cool and Serve:
Once done, let the pie cool for a few minutes before serving. This helps the filling set up a bit more!
11. Garnish:
Sprinkle fresh parsley on top for a lovely presentation. Then, slice, serve, and enjoy your Marry Me Chicken Pot Pie!
With its rich flavors and cozy vibes, this pie is sure to impress everyone at the table!
Can I Use Leftover Turkey Instead of Chicken?
Absolutely! Leftover turkey works great in this recipe. Just make sure it’s shredded or diced to mix well with the filling. It’s a delicious way to use up holiday leftovers!
Can I Freeze This Pot Pie?
Yes! You can freeze the pie either before or after baking. If freezing unbaked, cover it tightly with plastic wrap and foil. Bake from frozen, adding extra time as needed. If already baked, it’ll last in the freezer for up to 3 months.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, half-and-half or whole milk mixed with a tablespoon of cornstarch can mimic the thickness. For a dairy-free alternative, coconut milk or cashew cream works well, although it may slightly alter the flavor.
How Do I Know When the Pot Pie is Done?
The pot pie is ready when the crust is golden brown and the filling is bubbling at the edges. You can insert a knife into the filling to check if it’s hot throughout. Just be careful not to burn yourself!
