Marry Me Chicken Pot Pie

Key Ingredients & Substitutions

Olive Oil: A staple for sautéing, olive oil adds great flavor. If you prefer, use butter for a richer taste or even avocado oil for a different twist.

Chicken: Rotisserie chicken is my go-to for ease. If you have leftover chicken or turkey, use that instead. For a vegetarian version, try using mushrooms or a mixture of hearty veggies.

Heavy Cream: This makes the filling rich and creamy. If you’re looking for a lighter option, you can substitute half-and-half or even coconut milk for a dairy-free version.

Vegetables: The mix of carrots, celery, and mushrooms adds great texture and flavor. You can swap in frozen mixed vegetables or even peas and corn based on what you have on hand!

Pie Crust: While I love a good store-bought crust for convenience, homemade dough can be more rewarding. If you’re gluten-free, use a gluten-free pie crust for the best results.

How Do I Achieve the Perfect Filling Consistency?

The filling’s consistency is crucial for a great pot pie! You want it creamy but not runny. Here’s how to nail it:

• Cook the vegetables until they’re just softened to avoid excess moisture.
• Make sure to sprinkle flour over the vegetables and cook it for a minute or two to get rid of the raw taste and help thicken the sauce.
• When adding the chicken broth and cream, do so gradually while stirring to keep the mixture smooth.
• If your filling seems too thick, add a splash of broth or cream; if too thin, simmer it a little longer to thicken up.

Taking these steps will help you achieve that silky, creamy filling that makes every bite special! Enjoy your cooking adventure!

Marry Me Chicken Pot Pie

Ingredients You’ll Need:

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 8 oz mushrooms, sliced
• 2 tablespoons all-purpose flour
• 1 1/2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
• 1 cup chicken broth
• 3/4 cup heavy cream
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
• 1/2 teaspoon dried rosemary or 1 teaspoon fresh rosemary, chopped
• Salt and freshly ground black pepper, to taste
• 1/2 cup frozen peas (optional)
• 1 tablespoon fresh parsley, chopped (for garnish)
• 1 package refrigerated pie crusts (about 2 crusts), or homemade pie dough
• 1 egg, beaten (for egg wash)
• Coarse salt or parmesan cheese (optional, for sprinkling on crust)

How Much Time Will You Need?

This Marry Me Chicken Pot Pie will take about 15 minutes to prep and around 30-35 minutes to bake. In total, you’re looking at about an hour to go from prep to a deliciously golden pie on the table!

Step-by-Step Instructions:

1. Preheat the Oven:

Start by preheating your oven to 400°F (200°C). This ensures it’s hot and ready for the pie.

2. Sauté the Vegetables:

In a large skillet, heat the olive oil over medium heat. Add the diced onion, minced garlic, carrots, celery, and mushrooms. Cook, stirring occasionally, until the vegetables are softened, which should take about 5-7 minutes.

3. Make It Creamy:

Sprinkle the flour over the sautéed vegetables and stir well to coat. Allow this to cook for 1-2 minutes to remove the raw flour taste. Gradually whisk in the chicken broth followed by the heavy cream. Keep stirring until the sauce thickens, which should take about 3-5 minutes.

4. Combine the Filling:

Add the cooked chicken, thyme, rosemary, and frozen peas (if using) to the skillet. Season everything with salt and freshly ground black pepper to taste. Stir to combine and let the filling simmer gently for a couple of minutes. Then, remove it from the heat.

5. Prepare the Pie Crust:

Roll out one pie crust and fit it snugly into a 9-inch pie dish or individual ramekins. Pour the creamy chicken filling into the crust.

6. Top and Seal:

Cover the filling with the second pie crust. Trim any excess dough hanging over the sides and crimp the edges together to seal. Cut a few slits in the top crust to let steam escape. If you want, you can even cut out fun shapes in the crust for a decorative touch!

7. Egg Wash and Bake:

Brush the top crust with the beaten egg for a lovely golden shine. If you’d like, sprinkle a little coarse salt or parmesan cheese on top. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and you see the filling bubbling up through the slits.

8. Let It Rest:

Once baked, let your chicken pot pie cool for about 10 minutes before serving. This allows the filling to settle a bit.

9. Serve and Enjoy:

Garnish your pot pie with chopped fresh parsley for a pop of color and flavor. Slice it up and enjoy the comforting goodness of your homemade Marry Me Chicken Pot Pie!

I hope this brings joy to your table!

Can I Use Frozen Vegetables Instead of Fresh?

Absolutely! Frozen mixed vegetables are a great time-saver and work perfectly in this recipe. Just be sure to thaw them and drain any excess moisture before adding them to the filling.

What Can I Substitute for Heavy Cream?

If you’re looking for a lighter option, you can substitute half-and-half or use a combination of milk and cream. For a dairy-free alternative, coconut milk or almond milk can work well, but keep in mind it may slightly alter the flavor.

Can I Make This Pot Pie Ahead of Time?

Yes! You can prepare the filling a day in advance and keep it in the refrigerator. When you’re ready to bake, just assemble the pie with the crust and bake as directed. It may take a few extra minutes in the oven if the filling is cold.

How Should I Store Leftovers?

Leftover pot pie can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) until heated through, or microwave individual portions until hot.